Seoul Garden Restaurant

Contact Information

3125 Boardwalk
Ann Arbor, MI 48108

Health Report - 06/25/2015 (3 critical incident(s))

(Critical) On follow up inspection found no rte food stored next to or below raw meats in coolers. This violation was corrected on routine inspection, and reverified on follow up. Cross contamination risk control plan has been reviewed and should work if followed.

(Critical) On follow up inspection found hot tcs food, fish stock 190°F and beef stock 200°F in the hot holding units on the end of the cooking line. This violaiton was corrected on routine inspection, and reverified on follow up. On follow up inspection found tcs food, rice in covered metal bowls 149°F, and fried rice in a large bowl 150°F, in the hot holding unit. This violation was corrected on routine inspection, and reverified on follow up. On follow up inspection found tcs food, tofu 41°F in container that was not overloaded. Note other items noted in routine inspection were not in cooler at time of inspection. Violation corrected. On follow up inspection found tcs food, a small container of lettuce leaves 37°F and lettuce mix 41°F in the 3 bottom of the 2 door prep top cooler by the wait station. Violation corrected. Cold hold risk control plan has been reviewed and should work if followed. On follow up inspection found cold tcs food, tuna 41°F and salmon 41°F in the sushi counter top cooler. Pic states they switched sushi coolers as back sushi cooler is not used and works. Please note sushi cooler in the back should not be used until repaired/replaced to hold tcs food at 41°F. Violation corrected.

(Critical) On follow up inspection found no chemical spray bottle above prep table in the back kitchen area, and no chemical spray bottles stored on shelf next single use utensils. This violation was corrected on routine inspection, and reverified on follow up. Chemical storage risk control plan has been reviewed and should work if followed.

Health Report - 06/12/2015 (3 critical incident(s))

(Critical) Found ready to eat (rte) food, a plate of sliced squash/melon stored below and next to raw meats in the kitchen 2 door reach in cooler. Found a container of raw shrimp stored next to rte, food a large container of shredded lettuce in the kitchen, right 3 door prep top cooler. Pic corrected by discarding plate of squash/melon, and relocated shrimp to a location away from rte food. This is a repeated violation and a risk control plan must be submitted. ,

(Critical) Found hot time/temperature control for safety (tcs) food, fish stock 115°F, and beef stock 130°F in the hot holding units on the end of the cooking line. Pic corrected by reheating fish and beef stock to 165°For 15 seconds. Found hot tcs food, rice in covered metal bowls 130°F, and fried rice in a large bowl 125°F, in the hot holding unit. Pic corrected by discarding rice and has been instructed to monitor and ensure hot tcs food is held at 135°F and above. Found cold tcs food, raw shell eggs 49°F, crab meat 49°F, tofu 55°F in an overloaded container, and beef slices 45°F in the top portion of the 3 door prep top cooler. Pic corrected by discarding tcs food above 41°F, and has been instructed not to use this cooler to hold tcs food, until repaired, adjusted to hold tcs food at 41°F. Found a large plastic colander of lettuce leaves 66°F and a metal container of lettuce mix 57 on the counter top in the waitstation. Pic corrected by discarding lettuce, and has been instructed to keep lettuce in cooler at 41°F. These cold hold violations have repeated and a risk control plan must be submitted. Found cold tcs food, shrimp 49°F, salmon 47°F, and egg 46°F in the sushi counter top cooler. Pic corrected by discarding tcs food above 41°F and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F and lower. ,

(Critical) Found a spray bottle of cleaner (orange force) stored on shelf above prep table in the back kitchen area. Found several spray bottles of orange force stored on shelf next to single use utensils and above 1 door reach in cooler. Pic corrected by relocating spray bottles of cleaner below and away form utensils and prep areas. This is a repeated violation and a risk control plan must be submitted. ,

Observed flies in the back kitchen area. To correct clean facility, clean and dry, in good repair, and continue fly control measures.

Observed employees working in the cooking and prep area not wearing hats. To correct provide hats/hair restraints and remind employees to wear them.

Found ice cream scoop stored in a plastic bucket laying on top of ice cream. Pic corrected by removing ice cream scoop and discarding ice cream.

Found a spray bottle of saki on the kitchen counter top without label. To correct provide label.

Found ice scoop stored on top of ice machine. To correct store ice scoop in holder or clean container.

Found the interior of the microwave on the cooking line/prep area soiled with accumulation. Found the door gaskets, and interiors of coolers soiled with accumulation of debris. To correct clean microwave and coolers and clean on a more frequent schedule.

Found water stained ceiling tile on the cooking line. To correct verify roof is not leaking, repair area if needed and replace ceiling tile.

Health Report - 04/16/2015 (0 critical incident(s))

This incident (69804) does not have any more information on it

Health Report - 12/10/2014 (4 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, raw shell eggs 50 to 60°F, stored in overloaded containers in the top portion of the left and right 3 door prep top cooler. Employee corrected by discarding eggs on the top portion of containers as eggs in container were 41°F. Found tcs food, a container of lettuce leaves 50°F, stored on shelf under broth hot holding wells. Employee corrected by placing lettuce in walk in cooler, as employee states lettuce was recently made and left under shelf. Pic was instructed to monitor and ensure lettuce leaves are stored in cooler at 41°F. ,

(Critical) Found various spray bottles of cleaning chemicals and a spray bottle of wd-40 on shelf above food and slicer. Pic corrected by relocating chemicals to chemical storage area. ,

(Critical) Found the food contact surfaces of the slicer soiled with accumulation of food debris. Found the top interior panel of the ice machine soiled with mold like build up. To correct follow manufacturer's directions (wash, rinse and sanitize) and clean slicer and ice machine. ,

(Critical) Found raw shrimp stored in a container on top of a container of ready to eat food (orange and cucumbers) , and found loose lettuce leaves stored on top of raw shell eggs in the top portion of the right 3 door prep top cooler. Pic corrected by relocating shrimp, and discarding lettuce. Pic has been instructed to monitor and ensure raw foods are stored below and away from ready to eat food. , ,

Found the hood filters in the main cooking line soiled with greasy build up. Found the hood filters and hood surfaces in the back side hood soiled with build up. Found the shelves and sidewalls of the walk in cooler soiled with accumulation and build up. Found the lids of the bulk bins containers soiled with accumulation of debris. Found the door gaskets, interior surfaces and panels of doors soiled with accumlation of debris. Found the interior of microwave oven soiled with accumulation. To correct clean all noted areas and clean on a more frequent schedule.

Found cardboard lining shelves in the storage room floor. To correct remove cardboard.

Found no manager certified in food safety employed at this facility. To correct provide a certified manager.

Found the floor under equipment, edges and corners in the storage room, cooking and prep areas soiled with accumulation of debris. To correct clean floor and keep clean.

Found numerous milk crates used to hold onions in the walk in cooler. To correct discontinue using milk crates to hold food, and replace with commercial grade storage containers.

Found 2 cases of frozen beef rib on the floor of the storage area. Pic states beef was just received and overlooked. Pic corrected by having employee move beef to cooler.

Found ice scoop use to scoop ice from the ice machine stored with handle down in a container. To correct store ice scoop in a clean container with handle up.

Health Report - 06/05/2014 (2 critical incident(s))

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. No sanitizer could be pumped after several minutes of priming the machine. The unit was put out of service. A maintenance contractor was called to repair the machine. ***until the unit is repaired, all dishwashing must occur using the three compartment sink by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted. ,

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. Sanitizer test strips shall be used to verify proper sanitizer concentration. Item corrected during the inspection by educating the staff about proper test strip use. ,

Observed the walls in the dishwashing area and behind the band saw with a heavy accumulation of black film. Correct by cleaning now and on a more frequent basis. This item has been cited during previous inspections

Observed the following equipment in need of repair and or replacement: 1. At walk in freezer, door frame is rusted at bottom. Correct by repairing or replacing frames to provide a smooth and easily cleanable surface. 2. Ware washing drainboards around automatic dishmachine not sealed to wall. Correct 2 by sealing with approved material to prevent water from leaking behind drainboard 3. At rear prep area, commercially made wood shelves have deteriorated. Correct by replacing/repairing so the surface is smooth and easily cleanable. Correct each item as noted. All items have been noted during several previous inspections.

Observed the non food contact surfaces of the following pieces of equipment with an accumulation of grease: at the main cook line: 1. Top of and gas supply to the "salamander" broiler 2. Reach in cooler door gaskets throughout the facility: 3. Doors and door handles of refrigeration equipment correct by cleaning now and on a more frequent basis. These items were all observed during the previous inspection. If progress on this violation is not observed during the next routine inspection enforcement action may be initiated

Ceiling water staining observed water stained ceiling tiles at the wait station ceiling, main cook line ceiling, and rear prep area ceiling. No obvious water leak was observed. Correct by investigating the source of the water staining, repairing the source, and replacing the affected ceiling tiles. During this inspection the pic indicates a contractor has been contacted to make the necessary repairs. This violation has been observed during several previous inspections.

On the main cook line observed the shelf under the microwave to be raw wood. Correct by replacing the shelf with a non absorbent material at the dishwashing area observed masonite being used to separate the dirty dish drainboard from clean cooking equipment storage. The masonite is heavily soiled. Correct by replacing the masonite with a smooth and easily cleanable non absorbent surface

Health Report - 11/14/2013 (2 critical incident(s))

(Critical) On the main cook line observed the handwashing sink being used for culinary purposes. A handwashing sink is only for washing hands. During inspection discussed proper use of handwashing sink with the pic. Item corrected during inspection. This violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to byoung kim during the inspection

(Critical) At the main cook line observed in a hot holding unit: 1. A full hotel pan of fish broth at 100 degrees f. 2. A full hotel pan of beef broth at 95 degrees f. The hot holding units are switched off. These foods are potentially hazardous and must be kept at 135 degrees f or above during hot holding. Pic states these broths were made about two hours ago by boiling the ingredients. The broths were then placed into the hot holding unit. Pic instructed food worker to rapidly reheat the broth to 165 degrees f. For hot holding at or above 135 degrees f. Item corrected during inspection. However, this exact violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to byoung kim during the inspection. ****also, improper hot holding of phf violations have been cited on 3 of the last 5 routine inspections. Pursuant to the washtenaw county procedures for enforcement of the michigan food law you are required to attend an administrative conference at the health department office. An administrative conference notice was provided to byoung kim during this inspection

Ceiling water staining observed water stained ceiling tiles at the wait station ceiling, main cook line ceiling, and rear prep area ceiling. No obvious water leak was observed. Correct by investigating the source of the water staining, repairing the source, and replacing the affected ceiling tiles. During this inspection the pic indicates a contractor has been contacted to make the necessary repairs. Janitor mop sink area observed the back janitor mop sink area wall damaged with open sections in the wall missing wall tile. To correct should schedule repairs to the wall surfaces to be non-absorbing, and cleanable. This violation has been observed during several previous inspections.

On the main cook line observed the shelf under the microwave to be raw wood. Correct by replacing the shelf with a non absorbent material at the dishwashing area observed cardboard being used to separate the dirty dish drainboard from clean cooking equipment storage. The cardboard is heavily soiled. Correct by replacing the cardboard with a smooth and easily cleanable non absorbent surface

Observed the following floor areas soiled with an accumulation of food debris and grease: 1. Under the main cook line equipment, especially by the deep fryer. 2. Walk in cooler 3. Under and adjacent to the dishwashing area 4. Under ice machine observed the walls in the dishwashing area and behind the band saw with a heavy accumulation of black film. Correct each item by cleaning now and on a more frequent basis. This item has been cited during previous inspections

Observed the non food contact surfaces of the following pieces of equipment with an accumulation of grease: at the main cook line: 1. Top of and gas supply to the "salamander" broiler 2. Reach in cooler door gaskets throughout the facility: 3. Doors and door handles of refrigeration equipment correct by cleaning now and on a more frequent basis. These items were all observed during the previous inspection

Observed the following equipment in need of repair and or replacement: 1. At walk in cooler, both door frames are rusted at bottom. 2. At walk in freezer, door frame is rusted at bottom. Correct 1&2 by repairing or replacing frames to provide a smooth and easily cleanable surface. 3. Ware washing drainboards around automatic dishmachine not sealed to wall. Correct 3 by sealing with approved material to prevent water from leaking behind drainboard 4. Cracked door seals on several reach in coolers on the make line and the upright reach in freezer across from the large wok burners. Correct by replacing door gaskets. 5. At rear prep area, commercially made wood shelves have deteriorated. Correct by replacing/repairing so the surface is smooth and easily cleanable. Correct each item as noted. All items have been noted during several previous inspections.

Health Report - 05/01/2013 (6 critical incident(s))

(Critical) At the server area observed a pan of leaf lettuce and a container of spring mix stored outside of refrigeration. The leaf lettuce was 51 degrees f. The spring mix was 55 degrees f. The pic states these items have only been out of refrigeration for the last part of the lunch rush (about an hour). During the inspection the pic placed the items back into refrigeration for rapid cooling. During the october 2012 routine inspection an information sheet was provided outlining the requirement for keeping cut lettuce at 41 degrees f or below. Please review the sheet. At the main make line observed a pan of sushi rolls sitting on top of the prep top unit. The rolls were 75 degrees f. The rolls contain rice, avocado, and imitation crab the pic states the rolls were made about an hour ago. The pic placed the rolls into refrigeration for rapid cooling. Item corrected

(Critical) At the three compartment sink observed a rice cooker and a vegetable strainer being washed without the use of soap and sanitizer. Pic corrected during the inspection by instructing the worker to properly rewash the cooker and strainer. Item corrected

(Critical) At the main cook line observed in a hot holding unit: 1. A full hotel pan of fish broth at 90 degrees f. 2. A full hotel pan of beef broth at 80 degrees f. The hot holding units are switched off. These foods are potentially hazardous and must be kept at 135 degrees f or above during hot holding. Pic states these broths were made about two hours ago by boiling the ingredients. The broths were then placed into the hot holding unit. Pic instructed food worker to rapidly reheat the broth to 165 degrees f. For hot holding at or above 135 degrees f. Item corrected

(Critical) At the sushi bar observed the handwashing sink used to rinse and soak lettuce. During inspection discussed proper use of handwashing sink with chef. Item corrected during inspection

(Critical) At the three compartment sink observed a rice cooker and a vegetable strainer being washed without the use of soap. Pic corrected during the inspection by instructing the worker to properly rewash the cooker and strainer. Item corrected

(Critical) At the in use mechanical warewashing machine observed no soap in the soap reservoir. Pic corrected during inspection by installing a new block of soap in the reservoir. Item corrected

Observed food workers eating at the following areas: 1. At the back prep area prep table 2. On the main cook line on the cutting board of the prep top unit. Correct by designating an approved area for employees to eat within

Observed the following floor areas soiled with an accumulation of food debris and grease: 1. Under the main cook line equipment. 2. Walk in cooler 3. Wait staff/ to go packaging area 4. Under and adjacent to the dishwashing area 5. Under ice machine observed the walls in the dishwashing area with a heavy accumulation of grease and black film. Correct each item by cleaning now and on a more frequent basis

At the main cook line ventilation hood, observed the filters with a heavy accumulation of grease. Observed the grease running down the wall of the hood. Correct by cleaning now and on a more frequent basis

Observed several personal items (purses, sweatshirts, cell phones) stored on dry food storage racks and shelves. A lockers area is provided within the establishment. All personal items shall be stored as outlined above.

Ceiling water staining observed water stained ceiling tiles at the wait station ceiling, main cook line ceiling, and rear prep area ceiling. No obvious water leak was observed. Correct by investigating the source of the water staining, repairing the source, and replacing the affected ceiling tiles. During this inspection the pic indicates a contractor has been contacted top make the necessary repairs. Janitor mop sink area observed the back janitor mop sink area wall damaged with open sections in the wall missing wall tile. To correct should schedule repairs to the wall surfaces to be non-absorbing, and cleanable. This violation has been observed during several previous inspections.

At the salad service station observed an ice cream scoop soiled with potato salad resting on a plate. At the server line near the rice cooker observed two rice paddles stored in standing room temperature water. Relocate the scoop and paddles to approved locations as outlined above. During inspection scoop and paddles were replaced with washed rinsed and sanitized utensils.

Found the back janitor closet area without a mop or broom rack correct by providing a rack for the mop head to properly air dry in a designated location

At the food prep area observed the three compartment sink being used for warewashing and lettuce soaking at the same time. Pic instructed the food worker to move the lettuce to an alternate approved location. This sink must be cleaned as outlined above between dishwashing and food preparation. Item corrected

Observed the non food contact surfaces of the following pieces of equipment with an accumulation of grease: at the main cook line 1. Sides of the 10 burner stove. 2. Top of and gas supply to the "salamander" broiler 3. Reach cooler door gaskets throughout the facility 4 doors and door handles of refrigeration equipment correct by cleaning now and on a more frequent basis. Items #1 and #2 are a repeat from previous inspections

At both rear outside entry doors to the kitchen area observed the following: 1. No self closer 2. Screen and windows having gaps observed metal screen door to not be tight fitting in the door opening. Correct each item stated above to prevent the entry of pests and other potential contaminants

At the sushi bar observed pieces of untreated pine 2x4 lumber used to support the cutting boards. Correct by replacing untreated lumber with a smooth, non absorbent, and easily cleanable material

Observed the following equipment in need of repair and or replacement: 1. At walk in cooler, both door frames are rusted at bottom. 2. At walk in freezer, door frame is rusted at bottom. Correct 1&2 by repairing or replacing frames to provide a smooth and easily cleanable surface. 3. Ware washing drainboards around automatic dishmachine not sealed to wall. Correct 3 by sealing with approved material to prevent water from leaking behind drainboard 4. Cracked door seals on several reach in coolers on the make line and the upright reach in freezer across from the large wok burners. Correct by replacing door gaskets. 5. At rear prep area, commercially made wood shelves have deteriorated. Correct by replacing/repairing so the surface is smooth and easily cleanable. Correct each item as noted. Items #1 to #4 have been noted during several previous inspections.

Health Report - 10/04/2012 (0 critical incident(s))

Observed the following equipment in need of repair and or replacement: 1. Walk in cooler, both door frames are rusted at bottom. 2. Walk in freezer, door frame is rusted at bottom. Correct 1&2 by repairing or replacing to provide smooth and easily cleanable surface. 3. Ware washing drainboards around automatic dish machine not sealed to wall. 4. Prep sink drainboards at rear prep area are not sealed to the wall. Correct 3&4 by sealing with approved material to prevent water from leaking behind drainboard 5. Cracked door seals on several reach in coolers on the make line and the upright reach in freezer across from the large wok burners. Correct each item as noted. These are repeat items from last inspection. The pic indicates they have contacted a refrigeration repair contractor about the wic door.

Observed the non food contact surfaces of the following pieces of equipment with an accumulation of grease: at the main cook line 1. Sides of the 10 burner stove. 2. Top of and gas supply to the "salamander" broiler correct by cleaning now and on a more frequent basis. This is a repeat from the last inspection

Health Report - 03/13/2012 (0 critical incident(s))

Observed the non food contact surfaces of the following pieces of equipment with an accumulation of grease: at the main cook line 1. Sides of the 10 burner stove. 2. Top of and gas supply to the "salamander" broiler 3. Sides of the wok range. Correct by cleaning now and on a more frequent basis.

Observed packages of food stored on the floor inside the walk in freezer and in the dry storage area. Correct by storing food in an approved manner as outlined above.

Observed water stained ceiling tiles at the wait station ceiling. No obvious water leak was observed. Correct by investigating the source of the water staining, repairing the source, and replacing the affected ceiling tiles

At both rear outside entry doors to the kitchen area observed the following: 1. No self closer 2. Door not tight fitting in opening 3. Screen and windows having gaps correct each item stated above to prevent the entry of pests and other potential contaminants

Observed the following equipment in need of repair and or replacement: 1. Walk in cooler, both door frames are rusted at bottom. 2. Walk in freezer, door frame is rusted at bottom. Correct 1&2 by repairing or replacing to provide smooth and easily cleanable surface. 3. Ware washing drainboards around automatic dishmachine not sealed to wall. 4. Prep sink drainboards at rear prep area are not sealed to the wall. Correct 3&4 by sealing with approved material to prevent water from leaking behind drainboard 5. Cracked door seals on several reach in coolers on the make line and the upright reach in freezer across from the large wok burners. Correct each item as noted.

In the dry storage area, observed several bulk storage containers of white powder substances without common name. Correct by providing common name on bulk containers of food items

Observed improper storage of knives at two locations: 1. Observed three clean knives stored in a box between bottles of "surig" salad dressing in the back kitchen prep area. 2. Observed a clean knife stored between the wall and the sink drainboard at the rear prep area. Correct by storing clean equipment as outlined above

Observed the following areas soiled: 1. Floors under the main cook line with an accumulation of grease. 2. Walk in cooler floor with an accumulation of food debris. 3. Wait staff/ to go packaging area floor with an accumulation of grime. Correct each item by cleaning now and on a more frequent basis

Health Report - 08/30/2011 (3 critical incident(s))

(Critical) Found cooked rice at 130 degrees f. In portion serving metal bowls located in hot holdinig alto shaam unit located in the kitchen. The pic person in charge corrected this item by turning up the temperature of the hot holding unit. During this inspection a recheck of the actual temperature of the rice was found to be well above 135 degrees f. As required. Continue to use a food probe type thermometer to verify hot foods are held at 135 degrees f. Or above as required. Use temperature recording forms as part of a monitoring procedure for the cooked rice to record hot holding temperatures. Take appropriate corrective action when hot foods are found being held at a temperature less than 135 degrees f.

(Critical) Found the back kitchen area bandsaw with accumulation of food debris. To correct should wash, rinse and sanitize all food contact surfaces of the bandsaw as required. Tools may be needed to access interior food contact surfaces of shielding and guards. ,

(Critical) Found the back kitchen area bandsaw with accumulation of food debris. To correct should wash, rinse and sanitize all food contact surfaces of the bandsaw as required. Tools may be needed to access interior food contact surfaces of shielding and guards.

Found the back janitor closet area without a mop or broom rack for the proper storage and for the mop head to properly air dry in a designated location you should provide a mop or broom rack for this facility

Found the light fixture located in the walk-in freezer with a cage cover over the light bulb. The bulb should be replaced with a shatter proof coated bulb. The light shielding located at the back kitchen areas above the cooks preparation area and the dishwashing areas found with loose lense cover to the light fixture. To correct should secure the light diffuser cover properly to the light fixture as required over food and food sevice equipment

Observed the back kitchen area with a large waste basket blocking access to the hand sink serving the produce preparation area employees. To encourage proper employee hand washing at the produce preparation area of the kitchen relocate the waste basket to provide access for employees to wash their hands as required

Found open containers of food items located in the walk-in refrigerator. To correct should place proper covers or food film wrap over containers of food items located in the walk-in refrigerator to protect the food from miscellaneous sources of contamination

Observed the floor surfaces under the cooking equipment and under store room shelving with accumulation of debris. To correct schedule more frequent cleaning of the floor surfaces at this facility. Found the ceiling above the cooks preparation area with accumulation of dust and debris. To correct schedule more frequent cleaning of the back kitchen areas as required to keep them clean. Found the floor of the walk-in freezer with accumulation of ice under the shelving. To correct should schedule periodic cleaning of the floor of the walk-in freezer

Found the hand washing sink located at the bar without a proper paper hand towel dispenser. To correct should provide the bar area hand washing sink with a proper paper hand towel dispenser as required

Found plastic grocery bags being used to store food items in the freezer. To correct should not reuse single servic items.

Observed the back janitor mop sink area wall damaged with open sections in the wall missing wall tile. To correct should schedule repairs to the wall surfaces to be non-absorbing, and cleanable

Found both back kitchen service doors with openings in them, as the doors do not seal closed with a tight seal as required, and one door has a torn screen section. To correct should schedule repairs to the back service door openings to properly seal tight when closed to protect your back kitchen area outer openings from potential entry of insects or rodents

Found several packages of beef located at the back kitchen prep table. To correct should keep meats in the refrigerator and pull out only the quantity of meat you will be using.

Found blades of knives for the back kitchen produce preparation area with the blades of the knives stored improperly behind the kitchen sink between the wall and the back of the sink. To correct properly store blades of the knives in a clean and cleanable storage location approved for the intended use. Found blades of knives stored in a domestic style wooden block. The slots in the wooden block are not accessible for proper cleaning. To correct should use a cleanable knife rack for the storage of knives in the future

Health Report - 02/22/2011 (2 critical incident(s))

(Critical) Observed the reach-in refrigerator at the bar with a condensate drain line extending down into floor sink drain. To correct elevate the condensation drain line of the bar refrigerator above the flood rim of the floor sink drain at the bar. Provide an air gap of 2 pipe diameters of the refrigerator condensation drain hose above the drain it drains into. , observed the reach-in refrigerator at the bar with a condensate drain line extending down into floor sink drain. To correct elevate the condensation drain line of the bar refrigerator above the flood rim of the floor sink drain at the bar. Provide an air gap of 2 pipe diameters of the refrigerator condensation drain hose above the drain it drains into. 3/3/2011°Follow up inspection observed air gap for the condensation drain hose of the bar area refrigerator without proper air gap above the drain the refrigerator drains into. To correct provide an air gap on the drain line of the refrigerator above the drain it drains into. , observed the reach-in refrigerator at the bar with a condensate drain line extending down into floor sink drain. To correct elevate the condensation drain line of the bar refrigerator above the flood rim of the floor sink drain at the bar. Provide an air gap of 2 pipe diameters of the refrigerator condensation drain hose above the drain it drains into. Observed the reach-in refrigerator at the bar with the condensate drain line provided with an air gap above the floor drain as required. This item was observed to be corrected by providing the required air gap on the condensation drain line above the drain it drains into

(Critical) Observed cooked meat in beverage air refrigerator raised rail section insert pan with a temperature of the meat of 48 degrees f. Pic corrected this item by relocating this food item to a refrigeration unit to cold hold the meat to 41 degrees f. Or below as required. This item was corrected by the pic during this inspection by instructing employees to store the insert pan of meat at 41 degrees f. Or below at the lower portion of the refrigerator cold holding at 41 degrees or below. , observed cooked meat in beverage air refrigerator raised rail section insert pan with a temperature of the meat of 48 degrees f. Pic corrected this item by relocating this food item to a refrigeration unit to cold hold the meat to 41 degrees f. Or below as required. This item was corrected by the pic during this inspection by instructing employees to store the insert pan of meat at 41 degrees f. Or below at the lower portion of the refrigerator cold holding at 41 degrees or below. 3/3/2011°Follow up inspection observed food items at beverage air refrigeration units at food temperatures above 46 degrees f. At top rail insert pan section of the refrigerators located at the back kitchen areas and at cooking area. To correct discard food items and schedule repair service to the refrigeration units. Place the refrigeration units out of service until such time as repairs are completed to provide proper cold holding temperatures of 41 degrees f. Or below as required. Complete and submit a risk control plan for proper cold holding of food items as required at 41 degrees f. Or below at the beverage air refrigeration units. , observed cooked meat in beverage air refrigerator raised rail section insert pan with a temperature of the meat of 48 degrees f. Pic corrected this item by relocating this food item to a refrigeration unit to cold hold the meat to 41 degrees f. Or below as required. This item was corrected by the pic during this inspection by instructing employees to store the insert pan of meat at 41 degrees f. Or below at the lower portion of the refrigerator cold holding at 41 degrees or below. 3/8/2011°Follow up inspection the refrigeration units were serviced to repair leaking coolant line and coolant recharged. Found beverage air refrigerator with cold holding at 39 to 41 degrees f. Found second refrigerator with cold holding foods at 41 degrees for (tcs foods) time temperature control for safety foods.

Observed back kitchen doors opening to the out side with items placed between door and door frame to keep out side door open a jar, should instruct employees to allow outer doors to self close tight to prevent potential entry of pests into kitchen areas needing protection

Observed beverage air refrigeration unit located at the main kitchen food preparation area of the cooking area with the top raised rail section with an insert pan of cooked meat found at a temperature of 48 degrees f. (note the cooked meat was recently taken from the walk-in refrigerator operating at 36 degrees f. ) to correct provide cold holding of the meat to a temperature of 41 degrees f. Or below as required. Do not use this section of this refrigeration unit for (t/tcs food) time/temperature control for safety food. Until proper adjustment or service to the refrigeration unit is completed to provide proper cold holding storage of foods at 41 degrees f. Or below as required

Observed wall beside mop sink with sections of wall tile missing. To correct schedule repairs to provide a water durable surface and to prevent potential insect harborage in the wall

Observed light bulb in wait area reach in refrigerator and at the walk-in without shatter resistant light bulbs. To correct should provide tube cover with end caps for the wait area refrigerator or shatter resistant light bulb and for the walk-in light should use shatter resistant bulb in the cage style cover to prevent potential shattering of glass in areas needing protection

Observed cooking area with aluminum foil wrap liner on cart located at the cooks area, and cardboard liners on storage area shelving units. To correct remove foil wrap and card board liners on shelving of the storage shelving to remove unnecessary items from this facility and to provide smooth easily cleanable surfaces

Observed sushi bar with only one sink. Please note this single sink is being used for both preparation of food and for employee hand washing. Note to prevent potential contamination of food items, food employee hands should be washed in a hand washing sink rather than the food preparation sink at the sushi bar. To correct instruct employee to wash their hands in a dedicated hand washing sink at wait area or schedule installation of an additional sink for hand washing at the sushi bar

This incident (60657) does not have any more information on it

This incident (26766) does not have any more information on it

Health Report - 08/31/2010 (10 critical incident(s))

(Critical) Found a large stock pot of chicken and broth 49°F, made the previous day, in the walk in cooler. Employee corrected by discarding chicken and broth. Pic has been instructed to verify that employees are properly cooling foods, that is dividing food into smaller batches, using shallow pans or ice wands, and then ensuring foods cool from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours.

(Critical) Found numerous dead flies in a bottle of tequila on the bar shelf in the bar. Pic corrected by discarding tequila, and has been instructed to take measures to protect liquor.

(Critical) Observed an employee drinking from a cup without lid in the back kitchen prep area. Pic corrected by having employee place lid and straw in cup. Pic has been instructed to monitor that employees are drinking and eating in appropriate areas, and to use cups with lid and straw in food prep areas.

(Critical) Found time/temperature control for safety (tcs), cooked corn on cob pieces 74°F in water on the prep table. Pic corrected by discarding corn, and has been reminded that cooked vegetables must he held on temperature control, either cold 41°F or lower, or hot 135°F or higher. , found time/temperature control for safety (tcs), cooked corn on cob pieces 74°F in water on the prep table. Pic corrected by discarding corn, and has been reminded that cooked vegetables must he held on temperature control, either cold 41°F or lower, or hot 135°F or higher. On follow up inspection found no tcs food on the prep table, and found cooked corn on the cob pieces 41°F in the walk in cooler. Pic states he understands cooked vegetables must be under temperature control. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found a large stock pot of chicken and broth 49°F, made the previous day, in the walk in cooler. Employee corrected by discarding chicken and broth. Pic has been instructed to verify that employees are properly cooling foods, that is dividing food into smaller batches, using shallow pans or ice wands, and then ensuring foods cool from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours. , found a large stock pot of chicken and broth 49°F, made the previous day, in the walk in cooler. Employee corrected by discarding chicken and broth. Pic has been instructed to verify that employees are properly cooling foods, that is dividing food into smaller batches, using shallow pans or ice wands, and then ensuring foods cool from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours. On follow up inspection found no large stock pot of chicken and brooth in the walk in cooler. Pic states this was a special item and is not made on a regular basis. Pic states he will monitor and verify that kitchen staff are properly cooling items in the future. This violation was corrected on routine inspection, and re-verified on follow up

(Critical) Observed an employee drinking from a cup without lid in the back kitchen prep area. Pic corrected by having employee place lid and straw in cup. Pic has been instructed to monitor that employees are drinking and eating in appropriate areas, and to use cups with lid and straw in food prep areas. , observed an employee drinking from a cup without lid in the back kitchen prep area. Pic corrected by having employee place lid and straw in cup. Pic has been instructed to monitor that employees are drinking and eating in appropriate areas, and to use cups with lid and straw in food prep areas. On follow up inspection observed employees drinking from cup with lid and straw, and found many cups with lids and straws in employee table area. This violation was corrected on routine inspection, and re-verified on follow up

(Critical) Found time/temperature control for safety (tcs), cooked corn on cob pieces 74°F in water on the prep table. Pic corrected by discarding corn, and has been reminded that cooked vegetables must he held on temperature control, either cold 41°F or lower, or hot 135°F or higher.

(Critical) Observed dishwasher rinse and load soiled dishes, then later with out washing hands sort and handle clean dishes. Pic corrected by having employee rewash dishes, and instructed dishwasher to wash hands before handling clean dishes.

(Critical) Found numerous dead flies in a bottle of tequila on the bar shelf in the bar. Pic corrected by discarding tequila, and has been instructed to take measures to protect liquor. , found numerous dead flies in a bottle of tequila on the bar shelf in the bar. Pic corrected by discarding tequila, and has been instructed to take measures to protect liquor. On follow up inspection found no dead flies in bottles of liquor in the bar shelves. This violation was corrected on routine inspection, and re-verified on follow up

(Critical) Observed dishwasher rinse and load soiled dishes, then later with out washing hands sort and handle clean dishes. Pic corrected by having employee rewash dishes, and instructed dishwasher to wash hands before handling clean dishes. , observed dishwasher rinse and load soiled dishes, then later with out washing hands sort and handle clean dishes. Pic corrected by having employee rewash dishes, and instructed dishwasher to wash hands before handling clean dishes. On follow up inspection did not observe dishwasher washing dishes. Pic states dishwashers have been re-trained to wash hands before handling clean dishes. Continue to monitor and ensure dishwashers are handling clean dishes with clean hands. This violation was corrected on routine inspection, and re-verified on follow up

Found a fly swatter stored on the back prep table by the dishwashing area. To correct store fly swatter in an area away from food areas, and ensure insect parts do not contaminate food/food utensils.

Found water pooling on the bottom of the 2 door prep top cooler in the kitchen/wait station area. To correct verify cooler is functioning properly, and clean cooler.

Found the hood filters and edges of cooking hood soiled with dust and grease build up. Found the interiors of coolers soiled. Found the floor of the walk in freezer soiled. To correct clean noted items/areas and clean on a more frequent schedule.

Found the ceiling through out the kitchen soiled with build up. Found the walls in various areas of the kitchen and dishwashing area soiled with splash. To correct clean as soon as possible, and clean on a more frequent schedule.

Found cardboard lining shelves through out facility. To correct remove all cardboard.

Observed flies in the back kitchen area. To correct keep doors closed, and continue pest control methods to keep flies to a minimum.

Observed facility using wicker type baskets to hold lettuce for dishes. To correct either replace wicker type baskets with baskets that have smooth, easily cleanable surfaces or line wicker type baskets.

Found metal shakers on the cooking line without label. To correct provide labels.

Found the mop closet area filled with various items. To correct sort through items and remove all items no longer needed.

Found cut fruit used to garnish dishes on a tray next to other raw vegetables on the edge of tray. To correct store cut fruit in a more protected manner.

Health Report - 02/17/2009 (2 critical incident(s))

(Critical) Found raw sushi items store next to ready to eat foods in the bottom portion of the sushi bar work top prep cooler. Found ready to eat food, radish sauce stored next to raw chicken in the top portion of the prep top cooler on the cooking line. Found ready to eat foods, sauce and cut vegetables, stored next to raw food items in the bottom portion of the prep top cooler on the cooking line. Employee corrected by relocating all ready to eat foods to locations where they are above and away from raw foods. Pic has been instructed to monitor employee storing raw and ready to eat foods in all locations.

(Critical) Found the chlorine sanitizing bucket in the bar at a very high concentration. Pic and employee corrected by re-making sanitizing buckets to manufacturers specification of 100 ppm (min 50 ppm and maximum 200 ppm)

Found single use utensils, forks, spoons, knives, stored in a utensil container in a jumbled manner. To correct store utensils with handles in one direction to minimize contamination.

Observed several water stained ceiling tiles in the dining room waitstation area. Observed the tiled wall around the mop sink with missing tiles. To correct repair source of leak, replace ceiling tile, and repair wall around mop sink.

Found the light above the fryer in the main cooking line not working. Found the light in the corner cooking area hood not working. To correct repair/replace lights.

Found the ceiling vent covers in the wait station area soiled with dusty build up. Found the floor (under equipment, edges, and corners) on the cooking line soiled with build up and accumulation. To correct clean as soon as possible, and clean on a more frequent schedule

Found the shelves in the storage room area lined with cardboard boxes. To correct remove cardboard, and clean shelves on a more frequent schedule.

Found the scoops of the bulk bins (sugar, flour, etc. . . ) soiled with build up. To correct clean as soon as possible, and clean on a more frequent schedule to preclude accumulation

Found the shelves in the prep top cooler on the cooking line worn and rusty. To correct clean and maintain/replace shelves. Found the spray nozzles of the dishwashing machine clogged with debris. To correct clean/maintain spray nozzles of dishwashing machine.

Found no handwashing sign in the mens and ladies public restrooms, ( employee use these restrooms). To correct provide signs reminding employees to wash their hands at all locations where they may wash hands.

Found a container of cooked shelled eggs cooling covered in the walk in cooler. Employee corrected by removing plastic wrap, and was reminded to rapidly cool foods uncovered, from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours, and then item may be covered.