ROUTINE INSPECTION
9 reported violations
- K27: Food separated and protected
Found a tray of raw chicken stored on top of trash bin. Trash bin is being used as a table. [CA] Discontinue using trash bin as a table. Use approved prep table and or counter top for prepping food items. [COS] Operator directed to relocate tray of PHFs into prep sink drain board.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found one loose CO2 tank at cash register. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Found leaking faucet at hand wash station located in back prep area and warewash sink (middle) when water is on. [CA] Secure leak.
- K23: No rodents, insects, birds, or animals
Found several flies near back preps line, back storage area and front sushi bar. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
- K36: Equipment, utensils, linens: Proper storage and use
1. Found cloth linen being used to cover sushi rice at sushi bar. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 2. Found several knives stored between wall and stainless steel of 1-compartment sink. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
- K34: Warewash facilities: installed/maintained; test strips
Lacking chlorine test strips to test concentration of dish machine and sani buckets. [CA] Provide chlorine test strips.
- K07: Proper hot and cold holding temperaturesCritical
Major: Measured container of cooked chicken holding between 112F - 130F at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured the following PHFs holding between 44F - 49F in 4 door sliding display case at sushi bar for less than 4 hours: salmon, hamachi, salmon belly, tuna, tamago (egg), halibut & mackerel. [CA] Maintain all cold PHFs held at or below 41F.
- K14: Food contact surfaces clean, sanitized
Found black/brown like substance on white interior panel of ice machine. [CA] Routinely clean.
- K30: Food storage: food storage containers identified
Found several boxes of food items stored on floor in walk-in-cooler/freezer and under shelving at back storage area. [CA] Food shall be stored a minimum of 6 inches off the floor.