E -Gyu Revolving

Inspector notes: Observed 3 pitchers of sauce stored above container of raw beef and a tray of sauces and butter stored below fish inside the reach-in cooler next to the ice machine in the main kitchen. CA: Advised PIC . Food shall be protected from cross contamination by: arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC re-arranged food items during time of inspection

Inspector notes: Observed the walk-in cooler green racks unclean with debris and rust. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed a black plastic bag with a soda bottle stored inside the ice machine in direct contact with ice. CA: Advised PIC . Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC burned the ice with hot water during time of inspection

Inspector notes: Observed raw salmon stored on a shelf above sticks and tubs of butter, observed butter stored on top of raw grouper and raw salmon, Observed raw salmon on top of cooked eggs in the prep top cooler and salmon stored above butter in the prep top cooler, and raw beef, imitation crab and pot stickers stored directly in contact together inside the walk-in cooler. CA: Advised PIC Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fr...

Inspector notes: Observed facility unable to provide documentation for time as public health (TPHC) for revolving sushi. CA: Advised PIC f time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is...

Inspector notes: observed knives stored as clean along a magnetic strip and inside of a knife holder unclean to sight and a microwave unclean to sight. CA: Advised PIC . Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knives were removed and placed in the 3-compartmet sink

Inspector notes: Observed food employee unable to provide employee health agreement. CA: Advised PIC The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P...

Inspector notes: Observed PIC unable to provide documentation on site for parastate destruction. CA: Advised PIC Except as specified in subsections (2) and (5)(f) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. CA: PIC has been advised to provide documentation via email

Inspector notes: Observed several containers of food stored uncovered inside the reach-in cooler. CA: Advised PIC Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered food items

Inspector notes: Observed an employees single-use cup stored on the prep table without a lid next to a cutting board with beef being prepped. CA: Advised PIC Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC removed the cup and sanitized the contact surface

Inspector notes: Observed food employee vacuum sealing raw beef without a HAACAP plan. CA: Advised PIC Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: 1. Submission of a HACCP plan is required according to the Chapter; 2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2; 3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or...

Inspector notes: Observed a food employee vacuum sealing raw beef off of a cart inside the employee bathroom. CA: Advised PIC Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: Food employee discarded beef during time of inspection

Inspector notes: Observed food employees handling food with watches and bracelets on. CA: Advised PIC Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Food employees removed jewelry and washed hands

Inspector notes: Observed wet wiping clothes stored on prep tables not in-use. CA: Advised PIC Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); . COS: Wiping cloths were removed and surfaces were sanitized

Inspector notes: Observed several employee personal drinks and food stored mixed in with facility food items inside reach-in coolers. CA: Advised PIC . Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.