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03/13/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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Observed cold holding at refrigeration units in the sushi bar >41 *F ( tuna, salmon and imitation crab probed 61*F). Cold holding for all potentially hazardous foods (PHFs) must be at or <41*F. All PHFs probed 61*F discarded voluntarily. Corrected on site.
Please check cold holding temperature regularly and keep record.
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Observed the 3 comp sink inside bar not provided with hot water (water temperature probed 100*F). Adjust hot water at a minimum temperature of 120*F.
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Provide consumer advisory on the menu
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| Inspection Memo: |
NOTES:
1.Cooling process
All potentially hazardous foods shall be rapidly cooled from 135*F to 70*F, within 2 hours, and then from 70 *F to 41*F, within 4 hours.
Food cooling shall be by one or more of the following methods:
- in shallow containers
- separating food into smaller portions
- adding ice as an ingredient
- using ice paddles
- using an ice bath
- stirring frequently
- using rapid cooling equipment
- using containers that facilitate heat transfer
2. Thawing
Food shall be thawed under refrigeration; completely submerged under potable water, cold
(70*F or less) running water for less than 2 hours and within sufficient velocity to flush loose particles; in microwave oven; during the
cooking process.
3.Temperature record:
Please keep temperature reading log/record for the following items:
- freezer
- Reach in refrigerator/Freezer
- Hot and cold holding
- Cooking temperature
- Reheating temperature
- Receiving temperature of potentially hazardous foods
4. Calibrate thermometers once every day and keep temperature log/record
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09/18/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed portable mop sink in the kitchen. Please use designated mop sink at all times.
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| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Dishwash machine produced 50 ppm residual chlorine.
- Hand sink supplied and accessible..
- Quat sanitizer solution provided at 200 ppm.
- Cold holding <41*F; hot holding>135*F.
Green Placard Issued.
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02/26/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Provide sushi rise pH test strip and keep pH documentation.
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Provide food handler card for all employees and keep documentation.
E-mail copies to: [email protected]
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| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Hand sink supplied and accessible.
- Dishwasher produced 50 ppm residual chlorine.
- Quat sanitizer solution provided at 200 ppm.
- Cold holding <41*F; hot holding >135*F.
- Food safety manager certificate current.
Green Placard Issued.
