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08/07/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Potentially hazardous sushi sauces observed on counter tops out of temperature control. They were placed in ice bath during inspection. Keep potentially hazardous sauces refrigerated, 41* or below.
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| Inspection Memo: |
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized regularly.
• Facility has reduced the seating capacity of the outdoor onsite dining areas to provide a minimum of 6 foot physical distancing.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Digital are being used.
*Detailed cleaning is needed in kitchen, under and behind equipment and hood filters.
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11/21/2019: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 7 |
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1. Clean exteriors of food storage containers.
2. Replace utensils with broken and cracked handles.
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Chicken and shrimp observed thawing on counter. Thaw meats in refrigerator or under cold running water.
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1. Clean trough under three compartment sink.
2. Provide 1" air gap at drains for ice machine and soda fountain.
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Clean flooring in kitchen, especially under hood and under and behind equipment.
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Prep refrigerator across from cooking equipment observed at 47* in top. Lower temperature to 41* or below. If temperature cannot be maintained <41*, do not use to store any potentially hazardous foods.
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1. Pots and lids observed on ground under shelf next to cooking equipment. Keep all equipment stored 6" off of ground.
2. Do not use bowls as scoops. Use scoops with handles, and store so that handle does not touch food.
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1. Hood and filters are in need of a thorough cleaning.
2. Replace missing light cover in kitchen.
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| Inspection Memo: |
