*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge....Manager and employee were unaware on the use of chlorine test papers. Manager and sushi chef were unaware of the need to use 2 separate cutting boards and knives, one for preparing raw sushi and the other for non-raw. Manager and employee were unaware of the temperature minimum of steam table in use. Steam table reached a maximum of 103F on high setting and both manager and employee were unaware it was in disrepair and should reach a minimum of 135F. Dishmachine was determined to not be operating for sanitizer level, but manager did not relay the information to employee who continued to use it. Both the manager and owner's Certified Manager's card are expired. Manager could not provide FSW certificates for employees. Prior to re-inspection on 2/19/19, provide a receipt of enrollment in a certified manager's course and FSW certificates for employees. Priority and priority foundation violations exist on this report.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens.....Observed sushi chef use same knife and cutting board to prepare raw tuna roll, wipe the knife with a soiled damp cloth, then prepare a crabmeat roll. Sushi containing raw fish must have a separate knife and cutting board from that used for non-raw sushi. Sushi chef stated the damp towel is often placed into sanitizer bucket, but the chlorine solution in the bucket measured 0 ppm chlorine per test strip. Discussed with manager and sushi chef prevention of cross contamination.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.....Dishmachine in use measures 0ppm chlorine per test strip. Sanitizer bucket was exchanged for new and several cycles were run, but again measures 0ppm chlorine. Manager to call for service. 3 compartment sink will be used to wash / rinse / sanitize / air dry prior to repair. This is a consecutive violation. A re-inspection is scheduled for 2/19/19.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation....Wiping cloth solution at the sushi bar measures 0 ppm chlorine per test strip. Solution was also soiled. Employee re-made the solution to 50 ppm.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Rice scoops in water in the kitchen steam table measures 103F, with knob on the highest setting. Utensils in water must measure over 135F. Repair or replace steam table.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces.....Most kitchen equipment heavily soiled; stove, fryer, refrigerator doors & handles, food carts, miso soup kettle, garbage cans, etc are splattered with dried food and grease. Mop buckets and dishracks are heavy with dark grime - replace. Heavy dust accumulates in areas of the kitchen walls and ceiling. Back corner of the kitchen has cleaning equipment piled in the corner, covered in dark grease accumulation. Dishmachine is heavy with mineral build up and needs to be de-limed. Floors throughout dining room are sticky. Entire kitchen is in need of a daily, routine cleaning schedule. Provide a cleaning frequency plan for all areas of the kitchen prior to next routine inspection.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Urinal does not flush and men's restroom has a urine odor. Repair broken flusher. Urinal is also heavily soiled. Clean urinal on a frequent schedule.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter....Observed heavy accumulation of unnecessary items throughout back storage area, bar and restaurant. Must remove all unnecessary items. This is a consecutive violation.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-303.11, C: Intensity-Lighting....Every panel light fixture in the kitchen has one or more or all burnt out bulbs, making the entire kitchen very dim. Replace every burnt out florescent bulb to provide 20 - 50 foot candles of intensity. Also, none of the vent hood lamps function. Restore lighting to the exhaust hood.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 2 Priority, 1 Priority Foundation and 6 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # 14, 501.114, P, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. It was noted a management staff attended an AMC class on 8/16/18. Core-2-102.12(A), C: Certified Food Protection Manager....Provide a receipt of enrollment in a Certified Manager's course prior to the re-inspection on 2/19/19. No County legal action will result from this inspection. This report sent by electronic means.
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.
