- K07: Proper hot and cold holding temperaturesCritical
Measured multiple foods at improper holding temperatures:
1) In the kitchen, measured tofu at 59F. Tofu container is placed in an ice bath, however is not making direct contact with ice bath. Per PIC, tofu was moved to ice bath three hours prior to temperature measurement.
2) In the sushi bar area, measured multiple PHFs unagi, shrimp tempura, and California roll from 77-81F. Per PIC, items were prepared 1 hour prior to temperature measurement. In the sushi bar area, measured sushi rice at 110F. Per PIC, rice was cooked 3 hours prior to temperature measurement.
3) In the 4-door upright cooler, measured milk, tofu, and homemade mayonnaise with egg from 49-51F. Per PIC, items have been stored for several days.
[CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
[SA] 1) PIC placed tofu containers into a larger ice bath to facilitate rapid cooling.
2) Per PIC, unagi, shrimp tempura, California roll, and sushi rice will be discarded at the end of the lunch service (within 4 hours of preparation). Discussed TPHC with PIC.
3) Milk, tofu, and homemade mayonnaise was voluntarily condemned and discarded. See VC&D form.
- K05: Hands clean, properly washed; gloves used properly
Observed multiple improper handwashing practices by employees:
- Employees touching raw fish and about to handle other ready-to-eat foods with bare hands without washing hands.
- Employees touching foods, touching wiping cloths on aprons, and about to handle other ready-to-eat foods without washing hands.
- Employees donning gloves without washing hands.
- When instructed to wash hands, employees washed hands in the preparation sink for less than 10 seconds.
[CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
[SA] Specialist intervened and directed employees to properly wash hands prior to handling foods. No direct contamination of food observed. Discussed handwashing policy and use of working utensils.
- K01: Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
- K06: Adequate handwash facilities supplied, accessibleCritical
At the handwash station at the 3-compartment sink, the paper towel dispenser is empty. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC restocked the paper towel dispenser during inspection.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 4-door upright cooler at 45F on the top layer and 50F on the bottom layer. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in this unit until it is repaired.
2) Observed the active use of domestic refrigeration units, toasters, and rice cookers. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K39: Thermometers provided, accurate
1) Facility lacks probe thermometers for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
2) Facility lacks thermometers inside refrigeration units. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
- K16: Compliance with shell stock tags, condition, displayCritical
Observed oysters stored in the upright cooler are missing certification tags. Facility only has certification tags from before July 2025. [CA] Shellstock tags shall be properly stored with food and shall be available for review for 90 days from the dates of harvest or after they are sold. [COS] Oysters were voluntarily condemned and discarded. See VC&D form.
- K36: Equipment, utensils, linens: Proper storage and use
Observed working rice paddles and other utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K30: Food storage: food storage containers identified
Observed multiple foods and produce stored directly on the floor in the walk-in cooler and freezer. [CA] Food shall be stored six inches above the floor to prevent contamination.
- K33: Nonfood contact surfaces clean
Observed accumulation of grime on refrigeration handles and gaskets. Observed accumulation of grease on the ventilation hood, and grease and food debris nearby the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K40: Wiping cloths: properly used, stored
Observed numerous soiled wiping cloths stored directly on food preparation counters. Observed wiping cloths used to wipe spills and utensils. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use. The same wiping cloths shall not be used to clean food debris and utensils.