POC BUFFET & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over crab salad in lower make table. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (55F - Cold Holding); butter (78F - Cold Holding) on cook line at room temperature per operator held out of temperature approximately two hours. Not portion or prepared today. Operator placed in low boy cooler to chill. Observed at sushi station squeeze bottle of spicy mayo (60F - Cold Holding) out at room temperature. Per operator held out of temperature approximately 3 hours. Not portion or prepared today Operator placed in cooler to chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit opposite grill picanha steak (115-119F - Hot Holding) per operator held out of temperature approximately 2.5 hours. Operator increased temperature of holding unit. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense rice. Operator removed. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed 8 small bottles of soy sauce stored next to hand washing sink. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed plastic containers of soy sauce in contact with kitchen floor. Operator elevated. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Chinese cleaver stored between make table and low boy cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle in contact with bay scallops operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken breast 35F defrosting out at room temperature on prep table. Operator placed in walk-in cooler. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbing hands for less than 10 seconds. Employee washed correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw fish stored above cooked rice. Operator stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes then proceeded to served ice tea without proper handwashing.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at flip top cooler across from grill - raw shell eggs (48F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Items not portioned or prepared today. Operator placed item in lower cooler compartment. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice without proper time mark - item held for approximately 1 hour - employee placed proper time mark. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warmer oven by kitchen's entrance - chorizo (110F - Hot Holding); picanha (112F - Hot Holding) as per operator item held out of temperature for approximately 1 hour, employee raised temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi bar - sponge stored in handwashing sink. Employee removed and stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at back.

Basic - Food stored on floor. Observed by rear exit - Bucket of soy stored directly on floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar - oven warmer soiled inside with food debris.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per employee rice on time one hour ago. Time label added Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-lobter cream soup (112F - Hot Holding), per employee food hot held for one hour,, employee reheated on the stove to 170F Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- sponge inside sink, employee removed Corrected On-Site

Basic - Plumbing system in disrepair. Broken cold water faucet from hand wash sink in dishwasher area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wiping cloths next to hand wash, in front of prep table, employee removed and placed inside sanitizer bucket solution Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Sushi station-left side-salmon (58F - Cold Holding); crab sticks (51F - Hot Holding), per operator food held for two hours, ice added for a quick chill. Observed unit switch turned off by accident

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per employee food on time at 12:45 pm. Employee placed label Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), manager made new solution, chlorine sanitizer at 50 ppm

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator . Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of unidentified drink above hand wash sink in sushi station. Manager removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clever between wall and hand wash sink, next to dishwasher machine, Employee removed. Corrected On-Site

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed no sanitizer buckets four hours after opening.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs in flip top cooler behind produce. Operator relocated to front. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Dessert buffet station; Tres leches (55°F - Cold Holding); Tiramisu (55°F - Cold Holding) Operator voluntarily discarded all out of temperature products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator provided with TPHC control form. Corrective Action Taken

Basic - Food stored on floor. Observed sushi vinegar and soy sauce buckets directly on kitchen floor. Operator relocated to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cleaver held between two countertops. Operator cleaned and sanitized and removed to knife rack. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like buildup on walk-in freezer door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping clothes held with no sanitizer buckets.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed container holding raw beef stored over cartons of heavy cream on shelf in walk in cooler. Operator moves raw beef to lower shelf for storage. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed floor tile cracked through kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee keys and cell phone stored on shelf above food preparation table in kitchen.

Basic - Food stored on floor. -Observed buckets of sauces stored on floor across from three compartment sink in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed handles stored in tempura flakes, salt, sugar, flour on shelf next to walk in cooler in kitchen. Operator properly stored handles during inspection. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed sanitizer bucket 200 ppm at sushi bar counter in kitchen.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards no longer cleanable Warning - From follow-up inspection 2022-04-13: Still observed Time Extended

High Priority - Displayed food not properly protected from contamination. Observed all ice cream for customer service without covers in dining room area. Stored food not covered. Observed rice in rice container in prep area next to dish ware area not covered. Operator removed rice and stored correctly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish eggs, raw spicy tuna, raw masago stored over cooked imitation crab meat in reach in cooler at sushi station. Observed raw tuna stored over cooked tuna in reach in cooler at sushi station. Observed raw salmon stored over cooked craw fish, cucumbers in reach in cooler at sushi station.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk being used from 2/23/2021. Operator discarded milk Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spicy cooked tuna imitation crab salad in reach in cooler at sushi station not labeled. Operator labeled all products Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed raw fish eggs, raw mass-ago opened at sushi station with no date marking not being tracked. Operator labeled all products Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed raw tuna diced, raw salmon raw wahoo not labeled in reach in cooler located at sushi station. Operator labeled products Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice per operator prepared at 11:30 am without time mark. Operator placed time mark on sushi rice at 1:30 pm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in Warmer located in kitchen ; cooked ribs (106F - Hot Holding); cooked sausage (105F - Hot Holding); cooked beef (106F - Hot Holding). Per operator all were cooked at 12:30, temperature taken at 2:30. Inspector had all products reheated to 165°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed detachable dirty knife block in use with dirty knives in knife block. Operator removed knife block, clean, and sanitized knives and knife block. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at sushi station inaccessible with a tray inside sink. Operator removed clean and Sanitize sink Handwash sink used for purposes other than handwashing. Observed. Hand washing sink at sushi station being used for dump sink. Operator cleaned and sanitized sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chemical test kit for high heat machine.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense sugar and rice in containers located in prep area. Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats in direct contact with sushi rolls. Operator removed and used correct covered bamboo mats for sushi rolls. Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves and build up food residue no longer cleanable. Observed grooved cutting board on cooks line no longer cleanable with food build up in grooves. Equipment in poor repair. Observed gaskets of reach in cooler throughout establishment torn and with build up of food residue and mold like substance Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in ice cream freezer located in dining room area.

Basic - Clean utensils stored between equipment and wall. Observed dirty metal spatula stored behind space of Hand washing sink in prep area next to dish ware area. Operator spatula, cleaned and sanitized

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf in kitchen area , cook line and dish ware area. Operator discarded beverages Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from glass container on cook line. Corrected On-Site

Basic - Food stored on floor. Observed ginger pickle container stored on floor at sushi station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoop directly touching bread crumbs, salt, rice, flour tempura mix and sugar in containers located in prep area next to walk in cooler. Operator removed scoops and stored correctly In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils being stored in greasy water at the side of grill located at cook line. Operator removed and replaced with clean water and clean utensils In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop directly in cooked spicy tuna salad at sushi station, in raw beef and scallops in walk in cooler. Operator removed and stored correctly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish and imitation crab meat being thawed in standing water. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed imitation crab meat, raw tilapia being thawed intact in ROP packaging.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloths stored on equipment grills and sushi station used to clean surfaces. Operator removed all soiled wiping cloths and replaced with clean wiping cloths. Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution throughout establishment. Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket stored on floor located at sushi station. Operator removed and stored correctly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar located in prep area next to walk in cooler not labellef

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hand less than 15 second Employee washed hands with no soap. Observed 2 employees washing hands with no soap. Operator corrected by having employee washing hands. Observed server wash hands in the 3 compartment sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink at 200ppm Operator corrected to 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Observed raw squid over ready to eat smoked sausage Observed unwashed produce over washed prepped produce in cooler. Observed raw fish over produce in the walk in cooler. Observed raw over cooked product in walk in freezer.

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Observed cook chicken on cook line dated 8/26. Operator Confirmed chicken was made 8/25.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with unknown substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hand water at hand washing sink in dish washing area.

Basic - Covered waste receptacle not provided in women's bathroom. Observed female bathroom receptacle not covered in female bathroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf stored with plates used for serving guests. Operator removed and stored correctly Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed hoods above grill line built up with accumulated grease located on cooks line. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located in the kitchen area above grills soiled Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap located atexterior back door.

Basic - Faucet/handle missing at plumbing fixture. Observed faucet handle in disrepair at hand washing sink located in ware Washing area.. Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at floor drain by cook line Water draining onto floor surface next to walk in cooler

Basic - Food stored on floor. Observed sauces of soya sauce on floor located in ware washing area. Stored food not covered. Observed stored cooked chicken in walk in cooler dated 8/25 not covered. Observed soya sauce stored under soap dispenser at hand washing sink located by cook line area. Stored food not covered. Observed stored cooked chicken in walk in cooler dated 8/25 not covered.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoops throughout stored in food throughout restaurant. Operator removed and stored correctly Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1,Observed grease build up on floors under fryers, under grills and under oven. 2,Observed grease build up in oven located in ware washing area. 3, Observed gaskets on walk in cooler and walk in freezer with mold like substance and in in disrepair.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab meat being stored in standing water. Operator removed and stored correctly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth at 200ppm. Operator corrected to 100 ppm. Corrected On-Site