Observed grease build-up on the hood filters, especially over the fryer. Please clean.

Observed spicy tuna and crab stored on top of ice in an ice bath, holding temp at 41-50°F. Inconsistent temperature was due to ice packs and ice being placed beneath tubs and on one side of tub.
Tubs should be submerged/surrounded by ice up to the level of the food to ensure cold temperatures throughout.
Corrected during inspection.

Observed several cans of residential Raid in the back prep area. Only pesticides approved for use in a food facility may be used and only under the manufacturers instructions.
Note: Per owner, facility has monthly pest control service by a licensed pest control operator.
Remove all "home use" pesticides from facility.

Observed rice stuck to the walls behind the prep table. Please clean.

Observed a build-up of rice in the prep area under the turbo fan oven. Please clean.

Observed a build-up of debris under the refrigerators in the wait station. Please clean.

Observed wet sanitizer cloths on prep surfaces and in buckets with very little sanitizer.
Wiping cloths must be submerged in sanitizer when not in use.
CORRECTED during inspection.

Observed hand wash sink on the cook line to be blocked by a trash can and equipment. Hand wash sinks shall be easily accessible at all times.
Relocate equipment and trash can so that hand wash sink can be easily accessed by all employees at all times.
Correct immediately.

REPEAT VIOLATION - Observed white drainage pipe below the rim of the floor sink in the ware wash room under the table. Equipment that discharges liquid waste shall discharge through an air gap into a floor sink.
Shorten/adjust drainage pipes so there is at least a one inch air gap between the waste pipe and the rim of the floor sink.

Observed drain line from the ice machine below the rim of the floor sink.
Equipment that discharges liquid waste shall discharge through an air gap into a floor sink.
Shorten/adjust drainage pipes so there is at least a one inch air gap between the waste pipe and the rim of the floor sink.

Observed a bag of meat and bags and boxes of seafood on the floor of the walk-in freezer.
All food shall be stored at least 6" off the floor on approved shelving.
Correct immediately.

Observed liquid waste pipe from beer refrigerators draining onto a bucket in the cabinet. All equipment that discharges liquid waste must drain through an indirect connection into the sanitary sewer. Upon remodel or change of ownership this will be required to be brought up to Code.
In the meantime empty bucket regularly into sanitary sewer through existing sink. Clean and sanitize sink after disposing of liquid waste.

Observed several flies in the kitchen and sushi bar. Take the following precautions to help eliminate flies:
1) Clean and sanitize damp, dark areas in the kitchen (floor sinks, underneath the dishwasher/3-comp sink).
2) Keep all doors closed as much as possible during the day.
3) Install approved light traps with sticky boards, taking care not to risk contamination of food and food contact areas.
4) Contact a licensed pest control service and begin regular service if the above steps do not take care of the issue.

Observed dust build-up on the ceiling and walls of the ware wash room from the vent. Please clean so dust does not contaminate clean equipment and dishes.

Observed a large amount of duct tape on floor of the walk-in refrigerator in the entrance. This is not an acceptable flooring material.
Floors shall be smooth, washable and non-absorbent.
Remove duct tape and replace floor in walk-in with an Approved flooring material (epoxy, tile, heat sealed solid sheet flooring)

Observed blue tape holding the ice machine together. Tape is not approved for use in food facilities as it is not washable or sanitary, can collect debris and bacteria and pieces may break off causing physical contamination of food.
Have machine properly repaired.

Observed crab filling on ice packs probed between 42-48*F.
Please make sure to submerge tubs of food held in ice up to the level of the food to ensure cold temperatures throughout.
Correct immediately.

Observed items in top holding on the prep line reading at 44-49 °F. Ambient temperature of unit is 41*F but right side of unit is not holding at 41*F as this side is warmer than the left side of unit.
Please turn down temperature or have unit serviced to hold temp at 41°F or below. Discontinue practice of stocking foods above the "food line" in the tubs. Please keep foods covered during slow periods to help maintain cool temperatures throughout.
Correct immediately.

REPEAT VIOLATION - Facility does not have an approved HACCP plan for acidified sushi rice. Please develop HACCP plan and submit to Environmental Health for approval.

*Guidance documents for HACCP plan submittal were given to owner at the previous inspection.

REPEAT VIOLATION - Facility is not using time for sushi rice but is instead using acidification. (See #18) If facility chooses not to develop a HACCP plan for rice, a 4 hour hold must be used.
Discussed again with owner who stated he will start using a 4 hour hold.

Observed a build-up of grease and debris on the floors around the cook line and a build-up of debris in the back prep area, especially under equipment in hard to reach places.
Please pull out equipment and conduct a deep clean.

Observed significant dust build-up on the ceiling and walls of the ware wash room from the vent. Please clean so dust does not contaminate clean equipment and dishes.

Observed white drainage pipe below the rim of the floor sink in the ware wash room under the table. Equipment that discharges liquid waste shall discharge through an airgap into a floor sink.
Shorten/adjust drainage pipes so there is at least a one inch airgap between the waste pipe and the rim of the floor sink.

Observed utensils to scoop rice stored in room temperature water. Please keep any utensils which are to be reused stored either hot (>135°F) or cold (<41°F). Otherwise, wash/rinse/sanitize in between use.

Facility does not have an approved HACCP plan for acidified sushi rice. Please develop HACCP plan and submit to Environmental Health for approval.

*Guidance documents for HACCP plan submittal were given to owner at the end of the inspection.

Facility is not using time for sushi rice but is instead using acidification. (See #18) If facility chooses not to develop a HACCP plan for rice, a 4 hour hold must be used.

Observed liquid waste pipe from beer refrigerators draining onto a bucket in the cabinet. All equipment that discharges liquid waste must drain through an indirect connection into the sanitary sewer. Upon remodel or change of ownership this will be required to be brought up to Code.
In the meantime empty bucket regularly into sanitary sewer through existing sink. Clean and sanitize sink after disposing of liquid waste.

Observed water line to soda machine leaking water under the table in the ware wash room. Please repair line to eliminate leak.
Correct asap.

Observed liquid waste pipe from beer refrigerators draining onto a bucket in the cabinet. All equipment that discharges liquid waste must drain through an indirect connection into the sanitary sewer. Upon remodel or change of ownership this will be required to be brought up to Code.
In the meantime empty bucket regularly into sanitary sewer through existing sink. Clean and sanitize sink after disposing of liquid waste.

Observed deceased cockroaches in the cabinets under the soda machines. Observed two deceased cockroaches in the warewash room.
Owner provided most recent pest control report. Facility was serviced by licensed pest control company on 8/7/23, follow up inspection to be conducted on 8/13/23.
Follow all recommendations from pest control operator and continue with all recommended services.

MAJOR VIOLATION - Observed ambient temperature of prep top refrigerator on the prep line at 50*F. Items probed (cooked pork, roe, tofu, crab stuffed jalapenos) at 51-61*F.
Owner directed employees to discard all PHF in unit. Mitigated during inspection.
All PHF must be held at 41*F or below. Have unit serviced to hold at 41*F or below. In the meantime utilize other refrigeration units in kitchen and put items on ice.

A re-inspection will be conducted on Aug. 9, 2023. Failure to correct the above major violation will result in a Yellow Placard and/or a re-inspection fee of $448.00.

MAJOR VIOLATION - Observed a piece of raw fish in the sushi refrigerator in the prep area probed at 71*F. Unit was not turned on at the time of inspection. Owner discarded fish. CORRECTED during insepction.

REPEAT VIOLATION - Observed no paper towels in the dispenser at the hand sink in the warewash room and next to the ice machine. Soap and paper towels shall be provided in dispensers at all times.
Correct immediately.

Kitchen staff were unaware of the temperature of the prep top unit and unaware of the maximum cold holding temperature of 41*F for PHF. Discussed cold and hot holding temperatures, as well as the temperature danger zone and time holding with staff during inspection.

Observed a build-up of debris on the floors, especially under equipment in hard to reach places. Please pull out equipment and conduct a deep clean.

Observed sanitizer bucket at sushi bar at 0 ppm. Maintain at 200-300 ppm quat.
CORRECTED during inspection.

Observed liquid waste pipe from beer refrigerators draining onto a bucket in the cabinet. All equipment that discharges liquid waste must drain through an indirect connection into the sanitary sewer. Upon remodel or change of ownership this will be required to be brought up to Code.
In the meantime empty bucket regularly into sanitary sewer through existing sink. Clean and sanitize sink after disposing of liquid waste.

REPEAT VIOLATION - Observed no paper towels in the dispenser at the hand sink in the warewash room and next to the ice machine. Soap and paper towels shall be provided in dispensers at all times. Correct immediately.

REPEAT VIOLATION (3rd) - Observed no hot water at the hand wash sink in the kitchen. Hand washing sinks must provide warm water between 100-108*F at all times.
Per owner, he will schedule repair this week.

Note: Uncorrected repeat violations may result in a Yellow Placard and/or a re-inspection fee.

Observed a build-up of debris on the floors, especially under equipment in hard to reach places. Please pull out equipment and conduct a deep clean.

Observed build-up of debris and grime on the lower shelf of the prep table across from the ice machine. Please clean and sanitize.

Observed a build-up of grease and dust on the hood above the cook line. Please clean.

Observed liquid waste on the bottom shelf of the small beer cooler near the front door. Please clean.

Observed open boxes of meat on the floor in the walk-in freezer. Food must be stored a minimum of 6 inches above the floor to prevent contamination and facilitate cleaning. Corrected during inspection.

Observed heavily used wiping clothes lying on prep area of sushi bar and kitchen. Wiping clothes must be kept submerged in a bucket of sanitizer with a 100 ppm concentration of bleach or 200 ppm of quat.
Dry wiping cloths shall be free of food debris and visible soil.
Replace wiping cloths as often as necessary to prevent cross-contamination.
Correct immediately

Observed employee food (donuts) in the prep area and kitchen. Employees shall not eat, drink, or use tobacco products in any food prep area. Correct Immediately.

REPEAT VIOLATION - Observed no hot water at the hand wash sink in the kitchen. Hand washing sinks must provide warm water between 100-108*F at all times. Correct by Aug. 26, 2022.

Observed warewash machine at 0 ppm chlorine. After priming unit and running again it produced at 50 ppm chlorine during rinse cycle.
Have employees use test strips at the start of each day to measure sanitizer levels.
Corrected during inspection.

REPEAT VIOLATION - Observed various foods (raw fish and meat) stored in the walk-in refrigerator uncovered. Keep all stored foods covered to prevent overhead contamination. Correct immediately.

Observed no paper towels in the dispenser at the hand sink in the warewash room and next to the ice machine. Soap and paper towels shall be provided in dispensers at all times. Corrected during inspection.

Handwash sink on cookline was blocked by a trash can. Handwash sinks shall be easily accessible at all times.
Corrected during inspection.