Washin

During the inspection observed two different employees wash utensils and fill bowls with water at the hand sink at the sushi bar area; retrain staff to utilize hand sinks for handwashing only.

At the high temperature warewashing machine the final rinse gauge did not go past 160F during three cycles while the irreversible thermometer read 175F after each cycle; repair or replace the external final rinse thermometer at the high temperature warewashing machine.

The person in charge who is a certified food protection manager was unable to properly demonstrate how to measure the pH of acidified rice and was not able to name the five reportable symptoms and six reportable foodborne illnesses; provide a person in charge that is knowlegable about food safety illness policy and sanitization.

During the inspection observed employees handling and preparing foods without effective hair restraints; discussed with person in charge and they were able to provide effective hair restraints for their employees; employees should always wear hair restraints when handling and preparing food.

Observed that there is no 2026 labratory test results for pH test of acidified rice the one on site expired in February of 2026 there is no 2026 letter of parasite destruction from seafood suppliers the letters on site expired in January of 2026 the pH buffer solutions expired in 2025 the pH meter being used requires two buffer solutions but the HACCP plan calls for only using a 4.0 pH buffer the establishment has been using "still" water instead of distilled water to calibrate the pH meter; provide updated paperwork as discussed provide updated pH buffer solution the person in charge was able to provide distilled water after buying some from a nearby store and retrain staff on properly following your approved HACCP plan.

During the inspection observed employees handling and preparing foods without effective hair restraints; discussed with person in charge and they were able to provide effective hair restraints for their employees; employees should always wear hair restraints when handling and preparing food.

The person in charge who is a certified food protection manager was unable to properly demonstrate how to measure the pH of acidified rice and was not able to name the five reportable symptoms and six reportable foodborne illnesses; provide a person in charge that is knowlegable about food safety illness policy and sanitization.

At the high temperature warewashing machine the final rinse gauge did not go past 160F during three cycles while the irreversible thermometer read 175F after each cycle; repair or replace the external final rinse thermometer at the high temperature warewashing machine.

During the inspection observed two different employees wash utensils and fill bowls with water at the hand sink at the sushi bar area; retrain staff to utilize hand sinks for handwashing only.

Observed that there is no 2026 labratory test results for pH test of acidified rice the one on site expired in February of 2026 there is no 2026 letter of parasite destruction from seafood suppliers the letters on site expired in January of 2026 the pH buffer solutions expired in 2025 the pH meter being used requires two buffer solutions but the HACCP plan calls for only using a 4.0 pH buffer the establishment has been using "still" water instead of distilled water to calibrate the pH meter; provide updated paperwork as discussed provide updated pH buffer solution the person in charge was able to provide distilled water after buying some from a nearby store and retrain staff on properly following your approved HACCP plan.