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02/05/2025: Routine Inspection
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| Violations: | Major - 1 |
| | Minor - 1 |
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Observed employee wash hands, put on gloves, then clocked back in on time system.
Hands shall be washed after any of the following:
-Before beginning work,
-before handling food or clean equipment/utensils,
-as often as necessary during food prepartation to remove soil and contamination,
-when switching from working with raw to ready to eat foods,
-after touching body parts,
-after using the restroom
-any time when contamination may occur
Hands shall be properly washed before donning clothes whenever handling food items.
Employees educated on site.
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Repeat violation.
Quaternary ammonium sanitizer buckets were observed with less than 200 ppm.
Use test strips to measure solution to ensure concentration is maintaining at 200 ppm.
Corrected on site.
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| Inspection Memo: |
Observations:
-Warm water/Kitchen Hand wash sinks/100 degrees F
-Warm water/Waitress Station Hand wash sink/100 degrees F
-Warm water/Women's restroom Hand wash sink/100 degrees F
-Sushi Rice/4.0
-Hot water/3 compartment sink/120 degrees F
-Chlorine/Ware wash machine/50 ppm
-Quaternary ammonium/linen buckets/0 ppm
-Spicy Tuna/Prep unit/41 degrees F
-Shrimp/Prep unit/41 degrees F
-Ambient/Walk in unit/35 degrees F
-Eel/Reach in unit/41 degrees F
-Cut Watermelon/Reach In Unit/36 degrees F
-American Beef/Reach in unit/39 degrees F
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06/13/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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Piping under the one compartment spray nozzle sink is descending into the floor sink. All indirect plumbing shall have a 1 inch air gap between the plumbing fixture and floor sink.
Increase distance between the floor sink and the plumbing fixture.
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A few of the quaternary ammonium sanitizer buckets contained solution with reading less than 200 ppm. All quaternary ammonium sanitizer buckets shall be maintained at 200 ppm. Buckets shall be changed every 2-4 hours and checked using approved test strips.
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Green onions were observed being prepped next to the 3 compartment sink. All food prep surfaces shall be at least 24 inches away from the 3 compartment sink or have at least a 6 inch splash guard.
6 inch splash guard was provided.
Note: Ensure produce is being washed at the food prep sink.
Sanitize sink when going from raw food prepping to ready to eat food prepping.
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| Inspection Memo: |
Observations:
-Warm water/Kitchen hand wash sinks/100 degrees F
-Hot water/3 compartment sink/125 degrees F
-Hot water/Food prep sink/125 degrees F
-Chlorine sanitizer/WAre wash machine/100 ppm
-QUaternary sanitizer/Linen bucket/100-200ppm
-Crab meat/Prep unit/40 degrees F
-Udon SOup/Hot holding unit/180 degrees F
-Sushi rice/4.0
Note: Color coded plates are used to monitor sushi plates. QR codes are also read indicating discard time. Qr codes are read every 2 hours.
