Fire Box

Year by year

Inspections

1. Feb 28, 2024 Routine Score 96
   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     No food handlers for any employee working.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Must keep all wiping cloths in sanitizer bucket between uses.

   • Not serious Core (1 points)

     Other Violations

     Need choking poster.

2. Jul 25, 2023 Routine Score 95
   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     No food handlers for anyone working.

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     Need proper sushi rice tester for pH.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     clean RIF and WIC door.

3. Jan 26, 2023 Routine Score 83
   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Gap at the back door at the bottom.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Clean pipes hanging above food being cooked under vent hoods. They are very dirty. Clean ceiling above prep area.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label all bulk containers with common name.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Cannot leave wet wiping cloths out, must store in sanitizer bucket between uses.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Mold inside ice machine.

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     No food handlers for any employee on site.

   • Not serious Priority Foundation (2 points)

     Food Consumer Advisory-raw food

     Need consumer advisory for raw or undercooked food.

   • Not serious Priority Foundation (2 points)

     HACCP Plan Record to be maintained

     Need to keep up with log for pH on sushi rice, the last 4 days were not recorded. Sushi rice pH strips show above 4.2 pH.

   • Serious Priority (3 points)

     Time as PHC:provide written procedures on site

     No instructions of a HACCP plan for sushi rice is made. Temperature of sushi rice is 77.1F as of yesterday, must throw away. Voluntary destruction form filled out.

   • Not serious Core (1 points)

     Other Violations

     Need choking poster.

4. Feb 2, 2022 Routine Score 93
   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     sushi rice preparation without wearing gloves

   • Serious Priority (3 points)

     Clean Sight and Touch

     ice machine

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

5. Aug 2, 2021 Routine Score 89
   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     cloth towel stored inside the sushi rice

   • Not serious Priority Foundation (2 points)

     Prevention of Clostridium Botulinum by ph 4.6<

     no ph measurement for the sushi rice

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     shrimp - 99 degrees F

   • Serious Priority (3 points)

     Clean Sight and Touch

     ice machine

6. Feb 22, 2021 Routine Score 88
   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Serious Priority (3 points)

     When to washWhen to wash hands after coughing/sneezing/eating/etc

     observed an employee sneeze but failed to wash his hands after.

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     no chlorine in the three compartment sink

   • Serious Priority (3 points)

     Clean Sight and Touch

     ice machine

7. Aug 31, 2020 Routine Score 91
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     raw egg-51 degrees F; raw beef-45 degrees F; raw chicken-47 degrees F

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     have the walk in cooler inspected by a technician to ensure that it is capable of keeping foods at 41 degrees F or below

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     seal the gap at the outer door

   • Serious Priority (3 points)

     Clean Sight and Touch

     thoroughly clean the inside of the ice machine

8. Mar 26, 2020 Routine Score 82
   • Not serious Priority Foundation (2 points)

     Prevention of Clostridium Botulinum by ph 4.6<

     sushi rice measured at a ph of 5-corrected on site

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Serious Priority (3 points)

     Clean Sight and Touch

     clean the shelves/racks inside the walk in cooler

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     observed an employee cut sushi with his bare hands

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     dust accumulation on the fan covers inside the walk in cooler

9. Oct 2, 2019 Routine Score 92
   • Serious Priority (3 points)

     Clean Sight and Touch

     replace the racks/shelves inside the walk in cooler- rusty racks

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

10. Mar 28, 2019 Routine Score 83
    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

      no still, room temp water

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      half-cooked tempura shrimp 72 F keep in hot hold /cold hold until ready to refry

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Not serious Priority Foundation (2 points)

      A establishment shall have written procedures for employees to follow when responding to vomitin

      print and keep on site

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw shrimp over soy sauce buckets

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

      back handwash must be accessible, reorganize kitchen

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      must test pH for each batch and record record pH, name of tester, date and signature

11. Aug 22, 2018 Routine Score 81
    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      citation at next

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      must record pH of every batch of sushi rice

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      two of five employees trained

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

      must display

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      label all bottles

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw fish over cooked scallops

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      tempura shrimp 78 F left out at room temp

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

12. Feb 8, 2018 Follow-up Score 87
    • Not serious Core (1 points)

      Store single-service item in original package

    • Serious Priority (3 points)

      Grease Trap Tickets

      last available 8-2017

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      citation at next

    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

      no standing water

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      Must provide copy of HACCP plan and pH record for rice

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw fish stored over precooked crawfish tails@sushi citation at next

13. Dec 11, 2017 Routine Score 70
    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

    • Not serious Core (1 points)

      Trash can provided for papertowel waste

    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

    • Not serious Priority Foundation (2 points)

      Nonfood surfaces-design to be cleaned easily

      no paper towels on food or utensil contact surfaces

    • Not serious Core (1 points)

      Light bulbs, light shields provided

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      open drinks in kitchen

    • Not serious Core (1 points)

      Outer openings:closed,tight-fitting windows

      keep closed

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      washing dishes in hw

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

    • Serious Priority (3 points)

      Food protected cross contamination separating types of raw animal food storage, preparation, hol

      separate raw and cooked sushi items in WIC

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      WIC 49-50F

    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      must maintain Haccp plan for acidified sushi rice develop plan and maintain pH records

    • Not serious Core (1 points)

      Reuse of single service articles

      reusing sriracha bottles discard all

    • Not serious Core (1 points)

      Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

      must provide parasite destruction guarantee from fish supplier

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      WIC out-call for service Immediately will follow up

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

14. Mar 13, 2017 Routine Score 85
    • Serious Priority (3 points)

      A food employee or conditional employee shall report to PIC the information as specified under (

      establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      do not sit towels that are soiled in tablesthey have to be sitting in sanitizer buckets when not in use

    • Not serious Priority Foundation (2 points)

      A establishment shall have written procedures for employees to follow when responding to vomitin

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      clean and replace dirty or old gaskets

    • Not serious Priority Foundation (2 points)

      HACCP-Method for monitoring & controlling

      need haccp plan for sushi bar and ph testing device for measuring ph of sushi rice

    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      clean inside of ice machine

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

      have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request