Health Report #106449

Establishment Name: Totoro
Report Date: 06/07/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Frequency Before Use After Cle Clean utensil(s) and food-contact surface(s) dishwashing area Not sanitized Observed dishwasher washing dishes in 3 compt sink, but 3 compt sink not set up with any soap, water, or sanitizer. Appeared that dishwasher was minorly scrubbing plates and pans, and just rinsing them off before placing on clean dishware shelf. All dishware and utensils must be washed, rinsed and sanitized after every use. Please retrain all dishwashers on correct 3 compt sink usage as needed. Corrected by educating all staff on proper dishwashing procedures and demonstrating proper 3 compt sink procedures. Mixed sanitizer compt. To 200pppm of quat. Also demonstrated proper test strip usage as well. Critical corrected
Critical Hot and cold holding Cold food item(s) sushi bar reach in cooler Stored above 41 degrees F Observed various packages and containers of raw sushi grade fish. Shrimp and crab in ric in sushi bar with an internal food temp of 57-63f cooler thermostat is turned on high, but cooler is not functioning properly. All phf must be held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the wash. County health dept. Temporarily corrected violation by discarding all fish, shrimp and crab at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,
Normal Clean, Vent. Sys., Prev. Disch Ventilation system cooking/preparation area ventilation hood Not clean Observed ventilation filters in cooking area hood with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Normal Cooling, Heating, and Holding Equipment cold holding sushi bar reach in cooler Inadequate Observed ric in sushi bar prep area not able to hold at 41f or below. Do not use this cooler to store any phf. Please repair as soon as possible.
Normal Manager Certification N/A N/A N/A No serv safe certified employee in facility at time of inspection. One employee (hyery lee) stated she has serv safe, but certificate is not on-site. Please fax certificate to carl walczesky at 734 222-3930 once completed
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area upright cooler With accumulation of debris Observed interior door gaskets on upright cooler in cooking area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule
Normal Hand Cleanser, Availabilty Soap prep area handsink Not provided Observed no hand soap at main handsink in prep area of kitchen. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing.