Observed latex gloves at the sushi bar. The use of latex gloves is prohibited in food facilities and retail food establishments. Types of nonlatex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.
Remove latex from the food facility.
CDPH latex GLove ban flyer provided to owner.

Observed employee wiping food contact surface after rinsing linen cloth in the sink. No sanitizer bucket was observed for storage. Wiping cloths used for food contact surfaces shall be stored in an approved sanitizer solution. Wiping cloth shall not be rinsed after removing from the solution bucket.
Employee was educated on site. Sanitizer solution was prepared. Test strips confirmed concentration at 100 ppm.
Manager/Owner shall continue providing education.

Observed grime build up on floor surfaces under the prep freezer in the sushi bar area.
Remove the prep freezer for thorough cleaning on floor surfaces in the sushi bar area.

Observed grime build up on the following surfaces:
-Sushi bar prep unit
-Cabinets where dining utensils are stored
-Sides of deep fryer
-Soap and paper towel dispensers
-Household convection oven
Continue to clean and sanitize all nonfood contact surfaces.

Observed grime and debris build up on the following surfaces:
-Surfaces of the prep units in the kitchen and sushi bar area
-Handles and faucet of the hand wash sinks
-Dry storage shelving
-Bottom shelf of the 2 door freezer in the kitchen area
-Surfaces of the ware wash machine
-Table top equipment in kitchen area
Clean and sanitize all nonfood contact surfaces.

Records indicate that the permit fee for 2024-2025 is still outstanding. Pay permit fee immediately or risk penalty fees or possible closure.

The following food items in the kitchen prep unit were observed to be above 41 degrees F:
-Chicken at 46 degrees F
-Shrimp at 45 degrees F
-AMbient at 47 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below. Repair or replace prep unit to allow food items to maintain at 41 degrees F or below.

1) Soap for the sushi bar hand wash sinks were very watery. Restock soap dispensers with soap that are not partially filled with water.

2) Observed paper towel dispensers in the women's restroom to be empty. Restock paper towel dispensers in the restrooms.

Observed grime and food debris build on the following floor surfaces:
-Under large rice bin near storage rack
-Under the pressurized tanks
Clean and sanitize all floor surfaces throughout the facility. Relocate equipment to properly clean and sanitize floor surfaces in hard to reach areas.

Observed wiping cloths stored on counter tops. In use wiping cloths shall be stored in approved sanitizer solution. Approved sanitizer solution shall include:
-Quaternary sanitizer at 200 ppm
-Chlorine sanitizer at 100 ppm
Store linen cloths in one of the approved sanitizers.

Time as temperature control is used for the tempura shrimp in the back however start and end time was not documented anywhere. If time as a temperature control is to be used, documentation shall be kept to indicate when items are to be discarded after 4 hour time period.

Note: Facility runs from 11:30-2:30pm and reopens at 4:30-Close. Tempura shrimp is stored for one shift and new batch is made for the next.

Repeat violation.
Open containers of fried shrimp tempura were stored next to the hand wash sink. Store all open foods away from the hand wash sink to avoid contamination.

Observed mop buckets stored outside. Facility does not appear to have a mop sink. All waste water shall be disposed of thru the restroom toilet.
Waste water shall not be disposed of on ground surfaces outside.

Observed grime build up in the following areas:
-Between the imperial oven and adjacent unit
-Between the deep fryers
-Shelving over the prep unit
-Seasoning containers
-Bulk food containers
-Surfaces of the ware wash machine
Clean and sanitize all non food contact surfaces. Areas shall be washed with warm water and soap with a sanitizer used after the wash phase.

Observed grime build up on the following floor surfaces:
-Under storage racks in the hallway
-Under prep freezer in sushi bar area
-Under and around brooms near back door area in the hallway
-Under racks by back door area in the kitchen area
-Behind the white freezer
Clean and sanitize all floor surfaces throughout the facility.

Observed grime build up on wall surfaces around the deep fryers. Wash and sanitize all wall surfaces with excessive grime or grease build up.

Observed grease build up on the filters on the hood ventilation system over the cooking equipment.
Wash the filters using wash, rinse, sanitize method at the 3 compartment sink.

Open containers of the tempura shrimp were stored directly next to the hand wash sink. Store all open food in areas where risk of contamination is eliminated.

Observed in use rice scoopers to be stored at 75 degrees F of water. In use utensils shall be stored using one of the following:
-Storing in 135 degrees f of water
-Storing inside food with handle facing out
Properly store in use scoops using approved method.

Observed excessive grime on the floor surfaces in the following areas:
-Underneath the 3 compartment sink
-Underneath the ware wash machine
-Underneath the white freezer
-Around the prep unit
-Around the cooking equipment
-Underneath the prep unit in the sushi bar area
-Around the soda bib rack and pressurized tanks
-Area in the hall way
Clean and sanitize all floor surfaces throughout the facility.

2) Observed grime build up on the wall surfaces around ware wash machine and cabinet used to store water purifier.
Clean and sanitize all wall surfaces.

Observed rodent droppings near the water purifying system. Facility shall be free of any vermin. Clean and sanitize all areas where vermin are observed. Contact pest control to eliminate any activity of vermin.

Observed salmon inside the sushi prep unit to be 44 degrees F. All potentially hazardous foods shall be maintained at 41 degrees F or below.
Repair or replace unit to allow temperature to maintain at 41 degrees F or below.

Observe salmon inside the sushi display unit to be 44 degrees F. All potentially hazardous foods shall be maintained at 41 degrees F or below.
Repair or replace unit to allow temperature to maintain at 41 degrees F or below.

Do not use units until the units are able to maintain at 41 degrees F or below.

Employees have to crawl on the floor to get under the sushi conveyor at the sushi bar. Employee was observed crawling on the floor back into the bar area and immediately began food prepping. Employee did not wash hands.
Another incident showed that when employee did wash hands, only water was used to rinse hands for less than 5 seconds. EMployee did not use soap or wash for the appropriate amount of time. Paper towels were also not used.
Employees shall wash hands every 30 minutes or when there is a chance of contamination. Proper hand washing includes the use of warm water, scrubbing for at least 20 seconds, and properly drying hands when complete.

Observed grime build up in the following ares:
-Hand wash sink handles
-3 compartment sink handles
-Sides of deep fryers and cooking equipment
-roller racks
-Soda bib rack
-Surfaces of the refrigerators
-Ware wash machine
-Shelving for dry storage and to go containers
CLean and sanitize all non food contact surfaces.

Observed grime build up on surfaces of the bulk containers.
Whenever bulk containers are empty, containers shall be washed, rinsed, and sanitized.

Observed black grime on surfaces inside the ice machine.
Empty out ice machine and clean and sanitize unit.

1) Observed sanitizer bucket with 0 ppm of chlorine sanitizer. All sanitizer linen buckets shall have a chlorine concentration of 100 ppm.
Increase chlorine sanitizer for all linen buckets.

2) Observed sponge at the 3 compartment sink. Sponges are not to be used on food contact surfaces.
Eliminate sponges from the facility.

1) Observed excessive grime and debris build up on the following floor surfaces:
-Underneath the prep refrigerators
-Storage racks
-Hand wash sinks
-3 Compartment sinks
-Around the cooking equipment
-Sushi bar area

Move all equipment and racks and thoroughly clean and sanitize the floor surfaces throughout the kitchen and sushi bar area.

2) Observed grime splattered around walls near cooking equipment and behind prep tables and racks.
Clean and sanitize all wall surfaces.

Observed box of latex gloves at the sushi bar area.
Latex gloves are prohibited from being used in a food facility.
Remove latex gloves from the facility

Observed dust build up on the following ventilation systems:
-Restroom exhaust fans
-Ceiling unit inside the kitchen area

Clean and sanitize all ventilation system vents.