ROUTINE INSPECTION
Time as public health control (TPHC) template provided. Please keep this document readily available for review at this facility for both your employees and inspectors. - Tempura items may be used under TPHC until properly functioning hot hold unit is provided. Consumer advisory reminder statement is posted on wall at facility. Recommend to provide the statement on the menu, or on/at each table for maximum visibility of all consumers. Reference: Consumer advisory consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 'Disclosure' means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” And/or, (2) Identification of the animal-derived foods marked by an asterisk * denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. 'Reminder' means a written statement that identifies the animal-derived foods by an asterisk * that denotes a footnote that includes either of the following disclosure statements: (1) ""Written information regarding the safety of these food items is available upon request."" And/or, (2) ""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
6 reported violations
- K27: Food separated and protected
Containers of raw beef and raw squid are stored on shelf above container of lettuce in the walk in fridge. [CA] Store raw meat/eggs of animal origin below RTE foods; ensure to store foods with higher cooking temperature requirements below those with lower cooking temperature requirements.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Handwash sink in the kitchen is slow to drain. Per PIC, this issue is known and they clean out the drain pipe to fix it. [CA] Repair to drain properly. Recommend to seek service of a qualified plumber to ensure any underlying issue is fixed.
- K39: Thermometers provided, accurate
Dial face probe thermometer is limited to 50F minimum. [CA] Provide a calibrated metal probe thermometer. The thermometer must: (1) be suitable for measuring the internal temperature of food used at this facility. Thinner pieces of food will require a thermometer with the temperature reading mechanism at the tip of the probe. (2) have a numerical scale, printed record, or digital readout in increments no greater than 2°F or over the intended range of use. (3) be approved for sanitation (e.g. NSF approved).
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Hot hold lamps are not holding any of the tempura items at proper temperature. There is a make-shift heat shield used on the sides made of cardboard and foil. [CA] Obtain a properly functioning hot hold unit. Ensure unit is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (examples: NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K07: Proper hot and cold holding temperaturesCritical
1. Cheese cause in squeeze bottle at the sushi bar measured 55F. Bottle is placed ontop of ice pack. Per chef, the sauce was taken from the refrigerator about 1 hour ago. 2. Shrimp on a tray under the sushi bar measured 62F. Per chef, shrimp was taken from the fridge and rinsed 15 minutes ago. 3. Tempura vegetables and shrimp in a pan under lamps measured 122F - 130F. 4. Rice measured 65F in container at the sushi bar. Per PIC, rice was removed from the refrigerator about 1 hour ago. [CA] PHF shall be held 41F or below, or 135F or above. Exceptions include: 45F or below for raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in originally sealed containers; and 130F or above for certain roasts, if cooked to an approved temperature and time. [COS] Cheese sauce and shrimp were placed into refrigerator. Tempura items and sushi rice were time marked for discard within 4 hours.
- K01: Demonstration of knowledge; food safety certification
Food handler cards (FHC) are expired. [CA] Obtain valid FHCs. Keep FHCs at this facility for review upon request. FHC must be obtained from an American National Standards Institute (ANSI) accredited training provider.