ROUTINE INSPECTION
6 reported violations
- K01: Demonstration of knowledge; food safety certification
A few food handler cards available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Copies shall be made available for review.
- K30: Food storage: food storage containers identified
Observed boxes/containers of oil, sugar, sauce stored directly on floor. [CA] Store food 6 inches off of the floor on approved shelving or racks. Unlabeled bulk dry ingredient containers noted. [CA] Label with ingredient name. [COS]
- K06: Adequate handwash facilities supplied, accessible
Paper towels noted on top of dispenser in restroom. [CA] Keep dispensers stocked at all times.
- K07: Proper hot and cold holding temperaturesCritical
Measured various types of fried tempura between 92F-130F on counter next to fryer. Measured tofu and cooked eggplant on counter on top of ice in a container at sushi bar. Sushi rice measured at 93F at sushi bar. [CA] Maintain potentially hazardous food 135F and above or 41F and below. Fill sushi bar containers half way and ensure container is fully submerged in ice water. [COS]Chef time marked all food to be discarded after 4 hours from time removed from temperature control. Fried food 3:30-7:30p, sushi rice 3:30-7:30p Time as a public health control handout was provided.
- K40: Wiping cloths: properly used, stored
Several wiping cloths noted on counters/prep tables. [CA] Store wiping cloths in sanitizer (red buckets) at 200 ppm quaternary ammonium between uses/ when used more than once.
- K26: Approved thawing methods used; frozen food
Observed frozen vegan meat thawing inside the hand sink. [CA] Thaw frozen food in food prep sink under running water no more than 2 hours at less than 70F water or under refrigeration. [COS]