6-301.14; Core; Handwashing sign was missing at handwashing sink in prep area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI-Approved signage was provided.;
0.0
16.
4-501.114; Priority; The mechanical dishwasher had no measurable (0 ppm) free chlorine after running the cycle several times. A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI- It was determined that the bulk container of solution was low, so PIC switched out container. Sanitizer was primed and after a few cycles, solution was dispensing at 100ppm chlorine.
1.5
16.
4-702.11; Priority; Container used for sushi rice was cleaned but was not sanitized before employee was going to fill with food. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI- Employee was directed to sanitize this container prior to use. Container was taken to warewashing area.
0.0
28.
7-209.11; Core; Liquid Mucinex bottle found stored on shelving commingling with dry goods. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Personal care item was relocated during the inspection.
0.0
28.
7-201.11; Priority; Bottle of sanitizer found stored on drainboard of prep sink. Bottle of Windex stored on splashguard of handwashing sink. Two bottles of Windex stored directly beside clean pitchers. Poisonous or toxic materials shall be stored so that they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Chemicals were relocated upon request.
1.0
39.
3-305.12; Core; Food product still in its original, sealed packaging was being stored underneath the sink cabinet next to the open drain at the sushi prep area. Food may not be stored under water lines and other sources of contamination. Store these food items in another location.
1.0
45.
4-502.13; Core; Several bottles labeled to hold food coloring are being reused. Ice cream tub being reused to store spinach. Containers are being washed and reused. Single-service and single-use articles may not be reused. Do not reuse these containers.
0.0
47.
4-501.11; Core; The gasket for the walk-in freezer is damaged and ice is building up on the door and boxes of items inside. Some of the shelving in the walk-in cooler is starting to peel/rust. Equipment and components shall be maintained intact and in good repair/condition. Repair the damaged gasket to walk-in freezer so that the door seals properly. Repair/replace any damaged shelving.
0.5
47.
4-501.12; Core; Cutting board on main prep cooler had several deep, dark score marks. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace this cutting board.
0.0
49.
4-602.13; Core; Shelf above flat top grill is lined with aluminum foil and foil has collected a significant amount of residue- foil was removed during the inspection. Dry storage shelving needs more frequent cleaning to remove accumulated residue. Gaskets on refrigeration units need more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned.
0.5
55.
6-501.12; Core; Cleaning needed being mechanical dishwasher to remove the accumulated black residue. Cleaning needed on ceiling return vents near mechanical dishwasher. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
5-205.11; Priority Foundation; A container being sent back to the dish area was stored in the handwashing sink in the sushi area...A handwashing sink may not be used for purposes other than handwashing and must be accessible at all times for employee use. CDI: Container moved.
0.0
15.
3-302.11; Priority; A bowl of raw shrimp was sitting on top of a pan of leaves used to serve dumplings and over other sauces in the cook line flip-top cooler. A carton of eggs was stored over washed and unwashed produce in the walk-in cooler...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.
1.5
16.
4-501.114; Priority; The mechanical dishwasher had no measurable (0 ppm) free chlorine after running the cycle 5 times and priming the sanitizer...A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Utensils will be washed & sanitized in the 3 comp sink until the machine is serviced.
1.5
39.
3-305.11; Core; A box of green onions were stored on the floor of the walk-in cooler...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
0.0
47.
4-501.11; Core; The gasket for the walk-in freezer is damaged and ice is building up on the door and items inside. Some of the shelving in the walk-in cooler is starting to peel/rust. The gasket for the sushi lowboy cooler is beginning to tear...Equipment and components shall be maintained intact and in good repair/condition. Repair the damaged gaskets so the doors seal properly. Repair/replace any damaged shelving.
0.5
49.
4-601.11(B) and (C); Core; The dry storage/dish/walk-in cooler shelves and liners have food debris/residue buildup. The gaskets of the walk-in units have black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-501.19; Priority Foundation; The time holding for the sushi rice was not recorded for today nor the last 5 days. The owner could locate the written form approving time as a public health control...Written procedures shall be maintained in the establishment and available upon request. The food shall be marked or identified to indicate the disposal time. CDI: Form printed and completed. Rice discard time written.
1.5
39.
3-305.12; Core; Horseradish still in its original, sealed packaging was being stored in the cabinet underneath the sushi handwashing sink next to the open drain...Food may not be stored under water lines and other sources of contamination. Store these items in another cabinet.
1.0
41.
3-304.14; Core; Towels were being stored outside of sanitizer in a number of locations. The sanitizer bucket at the hot line measured 0 ppm of chlorine...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: The bucket of sanitizer was mixed and new towels placed inside.
0.5
47.
4-502.11(A) and (C); Core; Rubber spatulas hanging over the 3 comp sink had chips along their food-contact areas. Utensils shall be maintained in good repair or discarded.
0.5
47.
4-501.11; Core; The gasket for the walk-in freezer is damaged and ice is building up on the door and items inside. Some of the shelving in the walk-in cooler is starting to peel/rust...Equipment and components shall be maintained intact and in good repair/condition. Repair the damaged gasket so the door seals properly. Repair/replace any damaged shelving.
0.0
49.
4-601.11(B) and (C); Core; The dry storage/dish/walk-in cooler shelves and liners have food debris/residue buildup. The door and frame of the walk-in freezer have black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-501.13 ; Core; ROP tuna was thawing under refrigeration in unopened packages. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing. CDI: Education given. Bags slit.
0.0
37.
3-302.12; Core; Squeeze bottles of vinegar and hibachi sauces were not labeled. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Vessels were labeled.
0.0
39.
3-305.12; Core; Food product still in its original, sealed packaging was being stored underneath the sink cabinet next to the open drain. Food may not be stored under water lines and other sources of contamination. Store these items in another cabinet.
1.0
41.
3-304.14; Core; Towels were being stored outside of sanitizer in a number of locations. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: A bucket of sanitizer was mixed and new towels placed inside.
0.0
47.
4-502.11(A) and (C); Core; Rubber spatulas hanging over the 3 comp sink had chips along their food-contact areas. Utensils shall be maintained in good repair or discarded.
0.5
49.
4-601.11(B) and (C); Core; The walk-in cooler shelves are soiled with food buildup. The walk-in freezer floors and the dry storage shelves near the line were soiled with debris buildup. The shelves above the prep coolers have debris buildup. The prep sink in the front had residue buildup inside and around. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
1.0
56.
6-403.11; Core; Employee items like soft drinks and food were located on the prep table and on top of customer food in the walk-in cooler. Areas designated for employees to eat and drink shall be located to protect food and clean utensils from contamination. Create a space to store employee items away from items served to customers. CDI: Items relocated.
*The shelves inside of the sushi cases may be turned upside-down for more intense cooling. EHS recommends doing this for lunch since the fish has just been cut.
5-205.11; Priority Foundation; The handwashing sink at the sushi station had dirty containers stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items removed.
1.0
23.
3-501.17; Priority Foundation; Opened milk and tofu in the salad area were not date marked. Cooked noodles and halved lettuce heads were not date marked in the walk-in cooler. Items were prepped the day before or earlier. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Items dated.
1.5
39.
3-305.12; Core; Food product still in its original, sealed packaging was being stored underneath the sink cabinet next to the open drain. Food may not be stored under water lines and other sources of contamination. CDI: Items were relocated.
1.0
44.
4-903.12; Core; The cleaned cutting boards were being stored underneath the prep sink drain line in the back. Sanitized equipment and utensils shall not be stored under sources of contamination. Store these boards in a clean location.
0.0
47.
4-502.11(A) and (C); Core; Rubber spatulas hanging over the 3 comp sink had chips along their food-contact areas. Utensils shall be maintained in good repair or discarded.
0.0
49.
4-601.11(B) and (C); Core; The walk-in fridge shelves and the coolers inside were soiled with food buildup. The walk-in freezer floors and the dry storage shelves near the line were soiled with debris buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to jcsakehouse@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Observed no vomit and diarrheal clean up plan on site. PIC stated that he does not have it. EHS emailed a clean up plan during the last inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. A clean up plan was printed during the inspection.
0.5
16.
4-501.114; Priority; Observed 0ppm at the sanitizing dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. PIC has called technician. Verification within 10 days to ensure sanitizer is reaching correct concentrations.
1.5
23.
3-501.17; Observed noodles, soup, milk and crab rangoons without a date that was prepared yesterday. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC placed a date on all items.
1.5
33.
3-501.15; Priority Foundation; Observed salmon and tuna in need of cooling prior to being placed in the sushi bar. No items were served. Observed tomatoes that were used to prepare salads this morning cooling in a closed container in the walk in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Both tuna and salmon were placed in the walk in cooler to reduce rapidly in temperature. Tomatoes were vented and cooled rapidly as well.
0.5
38.
6-501.111; Core; Observed flies in the kitchen. Keep the premises free of insects, rodents, and other pests. Establishment has a control method for flying insects installed.
0.0
49.
4-601.11(B) and (C); Core; Observed shelves in need of cleaning across from and next to the grill. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
0.0
56.
6-403.11; Core; Observed employee food on the shelves in the walk in cooler. Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. PIC moved food to their designated area.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection
0.0
10.
5-205.11; Priority Foundation; Veggie slicer was found in one hand sink and a chemical spray bottle in another handwashing sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Items were removed from those hand sinks.
1.0
15.
3-302.11; Core; Container of pineapple and cooked shrimp were stored uncovered. Food shall be protected from contamination by storing them in covered containers, packages or wrappings. Keep food covered and protected unless they are actively cooling.
0.0
15.
3-302.11; Priority Foundation; In walk-in cooler, raw shrimp was stored on top of carrots and raw chicken was stored directly above shrimp. Food shall be stored according to final cook temperature. CDI- Foods were rearranged.
3.0
16.
4-602.11; Core; Ice machine had soil buildup. Ice machines shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
16.
4-601.11 (A); Priority Foundation; Two knives were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Knives were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
t3-501.16 (A)(2) and (B); Priority; Some TCS foods at prep line measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded. The rest of the food was placed at the bottom of the cooler.
1.5
55.
6-501.12; Core; Cleaning needed: Walk-in freezer floors were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean freezer floors.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS...DISCUSSION: Many personal staff foods and items are intermingles with restaurant's food and clean equipment/utensils. Store personal items below and away from restaurant's items, such as on bottom shelves and/or in bus tubs that are labeled: Staff personal items only...To verify completion of Item #22 on this report, send photo of completed time as a public health control sheet to 919-868-2565 or Lucy.Schrum@wakegov.com by March 4, 2020. Follow-Up: 03/04/2020
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Plis 919-500-0943 Verification required on or before February 14, 2019 for reminder on menus for consumer advisory. Follow-Up: 02/14/2019
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943 Verification required on or before August 16, 2018 for updated parasite destruction letters, time stamp for sushi rice on time control, sushi fish temperatures in display case and to ensure hand sinks are not being used for storage of spray bottles. Follow-Up: 08/16/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Lauren Plis 919-500-0943 verification visit will be made on or before April 12, 2018 Follow-Up: 04/12/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 09/29/2017
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Employee came into kitchen from outside restaurant and went to prep sink to prep shrimp, but did not wash hands in between these activities. CDi-Hands washed.
2.0
8.
Small live beetles were in bulk and working supply of bread crumbs. CDi-Discarded.
1.5
10.
Raw fish that would be used for sushi preparation , was being skinned on piece of cardboard [Do not use cardboard as a food contact surface. Risk of contaminating the fish with substances on the cardboard surfaces.]. CDI-Cardboard discarded.
0.0
36.
Cardboard was being used as a shelf liners in cook room [Cardboard is absorbent and not approved as shelf liner.].
0.5
43.
Black mold growth was on handwash sink in sushi prep area.
1.0
44.
Staff person discarded garbage into dumpster and did not close door when he was finished. [Keep dumpster doors closed when not in immediate use.].
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cooked eel at 98F was stored in the toaster oven. [This food must be stored at approved temperature of above 135F or below 45F. If portion was left after cook/reheat in oven, it should have been placed into refrigerator to start cooling process.] CDI-Discard
2.0
26.
2 dry white powdered foods were stored in containers without labels. [Dry foods must be labeled.]. Food/oil debris build-up was on surfaces of metal containers that were storing dry food, on edge of grill.
0.5
36.
Peeling coating and rust are present on surfaces of shelving in walk-in refrigerator. Cardboard is being used to line shelving in cook area [Cardboard is absorbent and not approved as shelf liner.]. Cutting boards have deep knife gouges that make proper cleaning difficult [Either replace these cutting boards or re-surface them .].
0.5
39.
The glass door refrigerator is labeled for `Bottled and packaged foods only`. This means that the food stored in it must be in bottles, cans, or packaged in containers that can not easily spill and are in ready-to-serve portions. Foods in opened bulk containers were stored in this refrigerator today. Hot water dispensers must be NSF or =.
0.0
40.
Food debris build-up was on interior and exterior of toaster oven.
0.5
43.
Black mold growth was on handwash sink in sushi prep area.
1.0
44.
Trash and debris were scattered on ground in shared dumpster area. Dumpster doors were left open.
0.0
45.
Food debris/splash stains were on walls behind food prep sinks. Dirt/debris build-up was on window ledge where dry foods were stored. Mildew was on wall behind dishwash machine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Parasite Destruction paperwork was faxed to restaurant during inspection. Maintain parasite destruction paperwork at restaurant. The documentation must have restaurant name, supplier name, parasite destruction method, and the types of seafood purchased that will be served raw.
Small beetles were in bulk bin and small prep bin of bread crumbs. CDI-Bread crumbs discarded into outside dumpster.
1.5
34.
Cutting board was stored on same solid shelf and directly beside spray bottles of cleaning chemicals [Store clean food prep utensils away from toxic products. Storing clean utensils on same shelves and next to toxic products creates potential for contamination of food contact surfaces.]. Blender pitcher was stored with a wet interior and a tight lid, under prep sink. Food slicer that was stored under prep sink had become contaminated from debris splashing or falling onto it [Clean utensils/equipment must be stored in manner that prevents re-contamination.].
0.5
36.
Peeling coating and rust are present on surfaces of shelving in walk-in refrigerator. Plywood boards on top and bottom of NSF toaster oven are absorbent and difficult to clean [ Either seal that wood or use other material that is smooth/non-absorbent/cleanable.]. Cardboard is being used to line shelving in cook area [Cardboard is absorbent and not approved as shelf liner.].
0.5
40.
Food oils/debris build-up was on exterior and interior surfaces of sushi oven. Oil build-up was on interior of lower fryer cabinets. Food/debris build-up was in cabinet below handwash sink, in sushi prep room. Chemical and mineral deposit build-up was on top of dishwash machine.
0.5
49.
No documentation of approved training - no credit awarded.
The pH of the prepared sushi rice was not being tested and recorded as required. Last pH recording in log book was from 3 days ago. (This facility usually uses a pH meter to test acidity of sushi rice for storage without temperature control. Today, the sushi rice had not been pH tested, and a pH log book was not being maintained.) CDI-Discarded
2.0
36.
Peeling coating and rust are present on surfaces of shelving in walk-in refrigerator. Chopping knife handle is broken, exposing hollow cavities that will trap food and be difficult to clean. Plywood boards on top and bottom of NSF toaster oven are absorbent and difficult to clean [ Either seal that wood or use other material that is smooth/non-absorbent/cleanable.]. Cardboard is being used to line shelving in cook area [Cardboard is absorbent and not approved as shelf liner.].
0.5
40.
Food debris build-up present on shelving inside the walk-in refrigerator. Cardboard and aluminum foil with food/oil stains on surfaces, is being used to line the shelf above grill, where food is plated.
0.5
46.
Staff preparing sushi was working in light intensity that was below the required minimum of 50 foot candles. [When preparing sushi at the sushi prep station, ceiling lights must be used to provide at least 50fc.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cooked noodles were stored in and in direct contact with a recycled plastic `take-out type` bag, in prep refrigerator (This type of plastic is not approved for direct contact with food.) Raw shrimp and raw chicken were stored above raw sashimi fish that will not be cooked prior to serving (Fish that will be served raw is a ready-to-eat food and must be stored above foods that require cooking.). CDI-Foods rearranged.
1.5
16.
Prepared sushi rice was stored at 93F inside rice pot, in sushi prep room. (This facility usually uses a pH meter to test acidity of sushi rice for storage without temperature control. Today, the sushi rice had not been pH tested, and a pH log book was not being maintained.) CDI-Discarded
2.0
26.
2 containers of white powdered dry food do not have labels (Once original dry food container is opened, remaining contents must be stored in tightly covered or sealed container. Food must be identified with label.).
0.5
39.
A non-approved toaster oven is in kitchen on prep line. (Current interpretation of Rule prohibits use of non-NSF/= toaster ovens for heating of foods other than bread. Need to replace the toaster oven that is used to heat eel, with a NSF or = model).
0.5
49.
Documentation of approved training - 2 point credit awarded.
2 containers of white powdered dry food do not have labels (Once original dry food container is opened, remaining contents must be stored in tightly covered or sealed container. Food must be identified with label.).
0.5
33.
Scoop without handle is stored partially submerged in 5 gallon bucket of vinegar (Parts of scoop that contact hands can not be stored in the food. Need a ladel or a pitcher with handle stored in manner that prevents handle contacting food).
0.5
35.
Ckd. chicken stored in unapproved seaweed shipping container (Do not reuse seaweed shipping containers for food storage.)
0.0
39.
Current interpretation of Rule prohibits use of non-NSF/= toaster ovens for heating of foods other than bread (Need to replace the toaster oven that is used to heat eel, with a NSF or = model).
0.5
40.
Toaster oven has build-up of food debris on surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Facility does not hot or cold hold sushi rice. So, each batch of sushi rice must be checked with pH meter, and the pH reading recorded in a log book. Today , the rice pH was 4.2, but a log book was not being used to record each batch.
1 employee drink was stored on same shelf as clean utensils, above food prep surface (Store employee drinks below or away from food storage, food prep surfaces, clean utensil storage).
0.0
11.
Food debris/liquids present in white plastic food storage bins. Bins were stacked with clean bins, and stored below food prep sink. CDI- washed/sanitized. Heavy food oil/carbon build-up present on sides of 3 frying pans; CDI-scraped and cleaned.
1.5
26.
Bags of dry foods are stored in opened bags. Container of white powdered dry food does not have a label (Once original dry food container is opened, remaining contents must be stored in tightly covered or sealed container. Food must be identified with label.).
0.5
34.
Clean cutting board is stored under prep sink, on same surface as toxic chemicals (Not approved storage method due to risk of contamination by spilled/leaking chemicals. Storing clean utensils under prep sinks may lead to violation if food spills or splashes from prep sink, onto the utensils.).
0.5
39.
Current interpretation of Rule prohibits use of non-NSF/= toaster ovens for heating of foods other than bread (Need to replace the toaster oven in sushi prep room, that is used to heat eel, with a NSF or = model). Foods stored in glass door display refrigerator (in waitstation) must be bottled or packaged to prevent spilling of food if container is tipped; this refrigerator is not approved for containers of food that can easily spill due to design of unit being difficult to clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Note: Square seaweed shipping containers can not be re-used for food storage. No violation was observed in this category, this statement is a reminder.
Paperwork documenting parasite destruction method for seafood that will be served raw was provided during inspection and copy will be placed in restaurant's file folder. Currently using Nishimoto Trading Co. for supply of tuna,mackerel,yellowtail,salmon roe,salmon,squid,escolar,scallops.
Provide documentation that fish being served raw has been through approved parasite destruction method.
0.0
19.
Bottles of glass cleaner are stored above dry foods.(toxic chemicals must be stored in location that is below/away from food storage, food prep surfaces, clean utensil storage)
1.5
33.
Bowls are stored in 5 gallon buckets of sauce (Need to use ladels or other utensil that does not allow handle to contact the food during use and storage).
0.5
35.
5 gallon soy sauce buckets and seaweed shipping containers are being washed and reused for food storage (These items are designed for single use only. The angles/rims present cleaning obstacles. Do not re-use these items for food storage)
0.5
39.
Do not use plastic drink crates as shelving in the walk-in refrigerator and freezer (they are difficult to clean, can not be cleaned underneath, are not approved).
0.0
40.
Need to clean floor, to remove food debris build-up, beneath the plastic crates in walk-in refrigerator and freezer.
0.5
46.
Overhead lights in sushi prep room are turned off, resulting in less than 50fc of light during prep of sushi.
0.0
47.
Need a low rack to store chemical buckets above the floor, beside ice maker.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
ServSafe Certificate being used at this location is Yun Chen''s.
Boiled shrimp being washed and prepped in handwash sink, of sushi prep/display room (handwashing sinks are to be used only for handwashing). CDI-discard;moved prep activities to meat prep sink.
1.5
18.
Facility not applying time labels as specified in Time vs.Temperature approval letter.CDI-chef tested rice with facilities new pH meter and rice was at 4.0pH so rice was not discarded.
1.5
34.
Do not use towells or absorbant material to line shelves or bins that are storing clean food utensils/containers.
0.0
36.
Chemical Sanitizing utensil wash machine is not functioning; sanitize cycle does not supply chlorine solution(facility is not using the machine at time of inspection) (repaired at end of inspection by service company)
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Facility will no longer use Time VS Temp. produred for holding prepared sushi rice. Facility will now use a pH meter to test batches.
Raw chicken stored above open topped container of prepped onions in refrigerator. Raw chicken stored above vegetables in freezer. Store foods in order of final cook temperature in refrigerator/freezer (Instruction sheet given to manager = proper storage order of food).
1.5
34.
Wet multi-use food containers tightly stacked within each other above sink.
0.5
General Comments
Time vs. Temperature approval for sushi rice granted today must remain on file in restaurant.
