Date: 11/05/2024

Inspection Type: Regular

56. *** The hood vent and fire suppression system located above the grill had a buildup of grease residue. Ensure that this is cleaned by the next routine inspection. ***

49. *** The sides of the cooking equipment in the kitchen had a buildup of grease and food residue. Additionally, there is a buildup of food residue on the floors. Ensure that this is cleaned by the next routine inspection. ***

16. *** There was a buildup observed on the baffle of the ice machine in the kitchen. The PIC was informed and the machine was cleaned and sanitized and the machine is back in operation. The violation was corrected on site. COS. ***

Date: 05/07/2024

Inspection Type: Regular

15. In prep cooler, raw meat was stored above ready to eat food. ***COS Moved raw food to bottom of cooler.

10. Handsink observed with ice in it. Handsinks are for handwashing only. ***COS Educated person in charge.

Date: 11/21/2023

Inspection Type: Regular

58. All CFPMS in a Category 1 facility shall have allergen training. Provide allergen training by next regular inspection.

56. -The ventilation hood in the kitchen is soiled & grease is accumulated. The ventilation shall be clean & maintained to prevent contamination. Clean by next routine inspection.

55. The floor drain at the sink sushi bar area & under the 3-compartment sink are soiled. -The wall under the hand sink to the right of the 3-compartment sink is soiled. -The interior of the mop sink is soiled. Clean all items and replace missing ceiling tiles.

55. The following items regarding the facility shall be maintained: -Ceiling tiles above the walk-in cooler are missing.

49. The interior of the ice machine where the ice is dispensed is soiled. The exterior of the ice machine is soiled near the vent. The lower shelf of the table at the cookline in the kitchen is soiled. All food & non-food contact surfaces shall be clean, sanitized & maintained clean by next routine inspection.

47. Several cardboard boxes are being used for equipment storage. Several cloths are being used on food equipment shelves. The white cutting board at the 3-compartment sink has deep grooves in it. All food & non-food contact surfaces shall be smooth, non-absorbent, easily cleanable. -Seal all bare wood surfaces, remove all cardboard, cardboard boxes, cloths & replace the cutting board by the next routine inspections.

47. The following food & non-food contact surfaces shall be smooth, non-absorbent & easily cleanable. -Several shelves in the cabinets are bare wood. -Several shelves in the coolers have cardboard on the shelves.

44. The plates at the sushi bar are being stored with the food-contact surface up. All plates shall be inverted when possible or covered for protection.

43. Several single-use plastic cups and bowls are being used for scooping food items such as rice & a white food ingredient. Only utensils with a handle shall be used to dispense food items to prevent contamination.

39. Contamination shall be prevented during storage. A personal coat was found in the cabinet at the sushi bar. Several cases of food were found in the walk-in freezer directly on the floor. Food shall be protected at all times. COS The coat was removed & relocated to a designated area & the cases of food shall be elevated, at least 6" off the floor by the next regular inspection

37. The following items were not labeled with their common name: -frozen meat in the walk-in freezer were protected but not labeled. -Sauce bottles at the sushi bar cooler. -A large container (black) on the shelf near the 3-compartment sink has a white food ingredient. Label all food items when they are taken out of their original container by next regular inspections.

24. The sushi rice and the tempura batter were observed to be above 41F. A staff member stated they discard the food within 4 hours of food preparation. All food items which are using time only as a control, need to have written & approved procedures on file at health department and on file at this establishment.

23. The food items in the sushi prep cooler were found without any date marking labels. If a food item which is a TCS food shall be date marked if it is being held for more than 24 hours. COS - All food items were labeled.

22. A large container of salad dressing was being stored with only the bottom port of the food container in ice. The upper half of the container was being stored at room temperature. Protect cold food items at all times by storing the entire product at 41F or below. COS by transferring the product to a small container.

15. The raw talapaia filet & raw shell eggs (filet in sushi bar cooler & eggs in walk-in cooler) were found stored above ready-to-eat food items. Store all raw time / temp controlled for safety below all ready-to-eat food items. Corrected on site.

14. The mackerel & Kuna (Roe) & Escolar are items on the menu which are served raw do not have any proof of parasite destruction from the supplier, as required by 3-402.12(B). Obtain records from supplier by next regular inspection.

10. The handsink at the sushi bar does not have paper towels easily accessible by it. Provide paper towels at handsinks at all times COS - paper towels have been provided.

10. The handsink @ the sushi bar was observed with a food container inside. All handsinks shall be accessible at all times. COS by removing the container.

Date: 04/27/2023

Inspection Type: Regular

No violations observed for this inspection.