Nov 12, 2014 (Follow-up)

• Proper hot holding temperatures
  Rice and chicken hold below 135 degrees F on hot bar.(repeat) (Corrected On Site)
• Proper cold holding temperatures
  Multiple foods (tomatoes, pasta, melons, chicken) temp above 41 degrees on salad bar. (repeat) (Corrected On Site)

Nov 04, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Open employee beverages observed in prep area and cook line without lids and straws. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink in sushi area is blocked upon start of inspection. (Corrected On Site)
• Food in good condition, safe, unadulterated
  Observed a can in dry storage to be dented to the point the seal is compromised. (Corrected On Site)
• Food separated and protected
  Raw meats and shell eggs are stored above ready to eat foods in multiple areas.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold present on interior of ice machine. Can opener observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot holding, temperature control for safety foods are held below 135 degrees on hot buffet. Foods are overstocked. (Corrected On Site)
• Proper cold holding temperatures
  Temperature control for safety foods on cold buffet temp above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Multiple temperature control for safety foods that are intended to be held for more than 24 hours or that are from yesterday are not date marked in walk in cooler.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Unlabeled chemical present in dish area. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Foods observed cooling in deep pans, covered tightly with plastic wrap. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Foods are not labeled with this common name once removed from original containers. (Corrected On Site)
• Insects, rodents, & animals not present
  Glue trap in dry storage area has buildup of roach carcasses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Mouse droppings observed on floors of dry storage area and beneath cabinets in coffee area. Contact pest control company to perform service within the next 5 calendar days. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Boxes of food are stored on floor in walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths are left on counters when not in use. Wiping cloths are used and reused without reapplying sanitizer solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Cloth towels are in direct contact with food (sushi rice). (Corrected On Site)
• In-use utensils: properly stored
  Utensils are stored in standing water in multiple areas of establishment. Utensils are stored in- between equipment on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Utensils and containers of soy sauce are stored too close to the hand sink in the sushi bar so that they may be contaminated by splash and splatter of hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available to measure concentration of Quaternary Ammonium sanitizer solution at triple sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Exteriors of equipment unclean. Non food contact areas of cooking equipment unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mop not hung to air dry after use. (Corrected On Site)

Mar 18, 2014 (Complaint)

• No bare hand contact with ready-to-eat foods or approved
  The ready-to-eat tomatoes were handled with bared hands when being cut. (Corrected On Site)
• Food separated and protected
  Raw animal food stored together with ready-to-eat foods in the reach-in refrigerator. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items(cut vegetables, sliced cheese, gyro, etc) held at improper temperatures at the reach-in food preparation refrigerators and salad bar. Note: the refrigerator service crew came to the site when this inspection is about to be completed. Cold holding temperature compliance will be determined with another follow up inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Proper cooling techniques have not been used to cool down cooked food products such as chicken, chicken broth and potatoes, etc. Note: Iced down, Uncovered containers so products could cool faster. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The reach-in refrigerator are not keeping the required 41 degree F or below temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Surfaces of cutting boards are not clean to sight and have deep cuts and gouges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor area especially under cobinets, refirgerators and cooking equipment is not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 07, 2014 (Routine)

• Food separated and protected
  Raw chicken stored on handwashing sink in the kitchen. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items held at improper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No variance and HACCP plan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Reach-in-refrgirator observed 75F and walk-in-refrgirator observed 44F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor in walk-in-refrgirator and walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 26, 2012 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (REPEAT - FAILURE TO COMPLY WITH 5-DAY NOTICE)

Nov 16, 2012 (Routine)

• Hands clean and properly washed
  Food employee observed touching ears while working and not washing hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink in sushi area is used for dumpling drinks. (Corrected On Site)
• Food separated and protected
  Raw chicken stored above ready to eat foods. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment does not have an approved variance and HACCP plan for the use of vinegar in the sushi rice to lower its pH. (Cease and Desist) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No visible thermometer inside of under-counter refrigerator in the sushi area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Fruit Flies/gnats observed throughout the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 27, 2012 (Follow-up)

Apr 10, 2012 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD HAS DEEP CREVICES.
• Proper cooking time and temperatures
  SOME COOKED VEGETABLE LOOKS NOT COOKED ENOUGH TIME. (A DOUBTFUL ITEM)
• Proper hot holding temperatures
  SOME BUFFET DISPLAY FOOD ISS OUT0OF-TEMPERATURE.
• Consumer advisory provided for raw or undercooked foods
  NO CONSUMER ADVISORY.
• Insects, rodents, & animals not present
  MICE DROPPING SEEN AT TRASH DUMPSTER AREA (OUTSIDE OF KITCHEN)
• Wiping cloths: properly used & stored
  SOAK WIPING CLOTH IN SANITIZER WHEN NOT IN USE. (Corrected On Site)

Jan 19, 2012 (Follow-up)

Jan 10, 2012 (Routine)

• Food separated and protected
  A plastic cup used to dispense ice inside of ice bin at the coffee station. Provide a plastic handled scoop (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Coleslaw above 50 degrees on the deli station. Remove from the line and chill to temp of 41 degrees or below (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Remove open cans of food from the reach in refrigerator and transfer to a dated plastic container
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor inside of the walkin freezer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Remove knives in from between the reachin unit and prep tables (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)