24 sept 2026 · Routine Inspection
Aprobado con condiciones
- Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Floor, walls, ceilings: built,maintained, clean
Nota del inspector (en inglés): Observed walls and floors throughout the food prep area near the cook line and near sushi bar had evidence of food debris and grime build-up. [CA] Walls and/or floors in food preparation area shall be kept clean. - Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Food in good condition, safe, unadulterated
Nota del inspector (en inglés): Observed minor dented can of beans from Trader Joe's in back storage. [CA] Remove hermetically sealed cans and prepackaged food storage bags that appear to have any damage present. Maintain food in good condition. - Menor Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
Nota del inspector (en inglés): Observed employee drinking out of a coke can near the cook line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. - Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): *2ND REPEAT VIOLATION* During food handler review, PIC was unable to provide one of the cooks food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. - Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
Nota del inspector (en inglés): *2ND REPEAT VIOLATION* Observed multiple food handling employees using the wiping cloth as a method of cleaning hands before handling cooking equipment and food. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: 1. Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. 2. After touching bare human body parts other than clean hands and clean, exposed portions of arms. 3. Immediately after using the toilet room and again when returning into the kitchen. 4. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. 5. After handling soiled equipment (including wiping cloths) or utensils. 6. During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. 7. When switching between working with raw food and working with ready-to-eat foods. 8. Before initially putting gloves on for working with food. 9. Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. 10. After engaging in other activities that contaminate the hands. [COS] Asked food employee to wash hands before returning to cook line. - Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Nota del inspector (en inglés): Observed holes throughout the facility in the following areas: beneath ware washing units, behind cold holding units and storage area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harbors of vermin. Observed an employee's phone and sweater being stored beneath the sushi preparation counter. Additionally, there was multiple employee items stored throughout food prep areas and food storage areas. No direct contamination observed. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Wiping cloths: properly used, stored
Nota del inspector (en inglés): *2ND REPEAT VIOLATION* Wiping clothes were stored on top of food contact surfaces and non-food contact surfaces without being placed back in sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use: 100 ppm - chlorine. - Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
Nota del inspector (en inglés): *2ND REPEAT VIOLATION* At the entry of the cook line the hand wash station was completely blocked by a preparation table. The closest hand wash sink near the kitchen was not stocked with paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times and single-use sanitary towels shall be provided in dispensers; [COS] PIC moved the preparation table during inspection to make the hand wash sink available to food handling employees. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): *2ND REPEAT VIOLATION* Observed ice machine near mechanical ware-washing had mold-like substance present. There was no evidence of contamination of ice present during inspection. [CA] Properly sanitize the interior surfaces of the ice machine. All food contact-equipment should be clean at all times. Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment shall properly air dry prior to stacking. - Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Compliance with shell stock tags, condition, display
Nota del inspector (en inglés): Observed shellstock tags for oyster's present but not in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Shellstock tags not attached to shellstock container. [CA]: The identity of the shell stock (certification tag) must be attached to their storage containers. - Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Observed the two door under-counter cold holding unit measuring an ambient temperature of 48F. Additionally, the two sushi cold holding display units closest to entrance measured at an ambient temperature of 46-49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed the following residential equipment: Ninja food blender and cold holding fridge (Brand: Midea). [CA] Remove all residential equipment and if needed, when purchasing new and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). - Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Thermometers provided, accurate
Nota del inspector (en inglés): The three door under counter fridge near the cook line did not have a thermometer present. Additionally, the sushi display cases in the sushi prep area lacked thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. - Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cooling methods
Nota del inspector (en inglés): *MAJOR* In the prep line cooler at the cook line, shrimp tempura measured at approximately 50F stored in a container and sealed with a lid. Cook stated tempura was cooked last night. *MINOR* Observed three separate containers of cooked chicken covered with a lid in the three door under-counter fridge near the cook line measuring at 43-44F. Per PIC, these items were prepped, cooked and placed into the fridge about 2 hours prior to inspection. Additionally, inside the walk-in cooler there was two containers with lids of cooked salmon measuring at 49F and was also placed inside the walk-in cooler about 2 hours prior to inspection. [CA] After cooking, reheating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC removed lids from above items to ensure adequate cooling. Tempura was voluntarily discarded. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Nonfood contact surfaces clean
Nota del inspector (en inglés): Observed equipment such as the stove top, deep fryer, ventilation hood, and fridges has food residue build-up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper hot and cold holding temperatures
Nota del inspector (en inglés): Observed multiple PHF's demonstrating improper cold holding: 1. Salmon 49-51F 2. Tuna 48-50F 3. Albacore 48-50F 4. Sweet shrimp 48-50F Per PIC, these items were stored overnight in the two door under counter fridge and placed inside the sushi display case on the right side of the sushi prep line about 1 hour prior to inspection. Ambient temperature of the two door under counter fridge and the sushi display case ranged from 48-50F. The above items were voluntary condemned & discarded. Additionally, the sushi display case closest to the dinning room had improper cold holding of 10-15 small sushi serving plates of fish (salmon, albacore, yellow-tail, tuna) that had measured at 43-45F. Ambient temperature of unit measured at approximately 43F- 46F. These items were held overnight in the walk-in cooler and then brought to prep/service around 10AM. PIC to discard these items at 2PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]/[SA] The food items that measured 41F or above for more than 4 hours were voluntarily discarded. Other food items that have been out of temperature for less than 4 hours were relocated to the walk in cooler to cool down OR time marked to be discarded at 2 pm (4 hours after it was removed from temperature control). - Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): No rodents, insects, birds, or animals
Nota del inspector (en inglés): Observed flies throughout the facility including areas near ware washing stations, food storage prep and mop sink. No direct contamination at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. - Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
Nota del inspector (en inglés): *2ND REPEAT VIOLATION* Observed multiple cooking utensils near cook line and sushi bar being stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. Food scoop handles inside food storage containers were also placed in the way that touched stored food. [CA]: Store scoops so handles are not in direct contact with food. - Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Hot and cold water available
Nota del inspector (en inglés): Warm water at hand wash sink near the sake station measured at 78F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.