ROUTINE INSPECTION
7 reported violations
- K30: Food storage: food storage containers identified
Found containers of food stored on floor near cooks line and prep area. [CA] Food shall be stored a minimum of 6 inches off the floor.
- K21: Hot and cold water available
Measured hot water holding at 115F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
- K14: Food contact surfaces clean, sanitized
Found black/brown like substance on white interior panel of ice machine. [CA] Routinely clean.
- K23: No rodents, insects, birds, or animals
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
- K27: Food separated and protected
Found a tray of raw shell eggs stored above produce in 2 door upright. [CA] All food shall be separated and protected from possible contamination. Store raw shell eggs below produce.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found 3 unapproved fly zappers in the following area: near server station, near sushi bar and near mop sink. [CA] Discontinue using unapproved device, use approved commercial device. 2. Found exterior screen doors with gaps. Observed card board boxes used to cover gaps. [CA] Repair and/or replace exterior screen door. Ensure screen door can prevent the entrance and harborage of vermin. 3. Found household fly sprays near 2 door door upright freezer. [CA] Discontinue using unapproved sprays, use commercially approved device and/or services.
- K07: Proper hot and cold holding temperaturesCritical
Major: 1. Measured sliced tomatoes holding at 67F near cooks line. 2. Measured shrimp tempura holding at 93F near sushi counter. Per operator, PHFs place there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for PHFs. Minor: 1. Measured the following PHFs holding at 48F in 2 door upright: rice and sliced tomato. 2. Measured the following PHFs holding at 44F in 2 door sliding at sushi bar: tuna, imitation crab and salmon. 3. Measured the following PHFs holding between 44F - 45 in 3 door sliding at sushi bar: cooked shrimp and tamago. 4. Measured the following holding between 45F - 48F in 2 reach in at sushi bar: mackerel and salmon. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.