*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure........Without using soap, observed a sushi chef (who was handling raw fish with his bare hands) rinse his hands in a hand washing sink and wipe them on a damp towel hung on his apron. Reviewed proper hand washing procedures with the chef: rubbing hands with soap for 10-15 seconds, rinsing and drying hands with a single use towel.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability......No soap at the sushi area hand sink. Hand soap was located at the warewashing sink nearby. The soap was relocated to the hand washing sink.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding........In the walk-in cooler/47F, observed TCS foods holding at 42-47F. Ice observed on the condenser. Maintain cold TCS foods at or below 41F. Ice Re-inspect in 24 hrs.
Correct Prior To Reinspection
27
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records......Observed a sushi chef, who prepares sushi with bare hands using a bare hand contact exemption, wash his hands and not note the hand wash on the log. The manager indicated that the number of hand washes are manually logged hourly. Hand washes must be logged as they are being completed. Maintain the handwashing log near the hand washing sink and properly log handwashes. The manager was advised
Corrected At Time Of Inspection
43
Single-use & single-service articles: properly stored and used
Core-4-502.14, C: Shells, Use Limitations.........Facility re-uses scallop shells, observed with rough edges. Although the shells are washed between uses, they are not approved as multi-use food contact surfaces. Discontinue the re-use of the shells.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable............Observed rusty shelving in walk-in cooler, tape wrapped around end of prep sink faucet, cardboard lining shelves. and a soiled particle board like surface leaning against the ice maker. Maintain surfaces smooth and easily cleanable throughout.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Observed soiled surfaces including shelving and exteriors of equipment. Clean and maintain throughout as needed.
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions......Floors are soiled, especially along walls and under equipment. Clean and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation and 4 Core Violations on this inspection. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
