Comments
This pre-licensing inspection was completed in response to a request from the owner. In order for a Food Service Operation license to be issued, the following must be completed: 1) Install a proper sneeze guard (60 inches above the floor) on the right side of the front service line. 2) Seal all exposed plywood under the counters 3) Caulk along all floor and wall junctures or provide proper coved base through-out the kitchen, rest-rooms and areas subject to food soils. 4) Caulk along all counter-top and wall junctures. 5) Ensure all equipment and utensils that are used with-in the operation are able to fit into the 3 compartment sink. Due to the size of the sink basins, a restriction will be placed on the license and enforced as needed. 6) Provided a properly backflow prevention device on the Ice machine and Hot water boiler direct water supply lines. 7) Separate the Ice machine backwash drainage line from the Ice bin drainage line. Current plumbing has created a cross connection. 8) Caulk or seal around all plumbing and wall junctures. 9) Caulk around all plumbing grates or covers where the flooring install as created a gap. 10) A restriction will be placed on this license regarding the shared grease interceptor, and waste refuse with the entire building. 11) From the plan approval letter - "Calculations based on the FDA’S Food Plan Review Guide, Section III, which is available at http://www.fda.gov for determining hot water demands, were made based on the number of fixtures requiring hot water indicated on your plans. This calculation specifies that a primary hot water generator should be a minimum of 108,642 BTU or 22 KW per hr, or it should provide 11 GPM at a 90 °F rise if tank-less. This assumes a seventy (70) percent efficient hot water generator for the non-tank-less units and an incoming water temperature of forty (40°) F degrees. Although your specific hot water requirements may differ from this calculation, installing the appropriately sized hot water tank will assure that you will have an adequate supply of hot water to meet peak demand." The hot water heater that was observed in the mop sink closet was a RUR- 98i. Based on the specs, this unit is only able to provide 5 to 4 GPM. This is significantly less than what is required. A Hot water capacity test will need to be completed to ensure the FSO has enough hot water supply during peak demand. 12) Provide a mop hanger in the mop closet over the sink for proper mop storage. 13) Caulk/seal around the mop sink basin. 14) Provide a properly located working temperature measuring device in the walk-in cold holding unit. All cold holding equipment shall be supplied with internal temperature device even with the digital units built in. 15) Provide approval inspection report from the building/fire departments. 16) Once a new ware washing machine installed, provide the make and model number of the unit, must be installed under permit from building dept. must be properly air gapped, etc. 17) Provide a Signed application (provided at final inspection) and proper payment ($630) for the class 4 FSO license. 18) Provide letter from raw sushi meat provided verifying meats will be properly frozen for pathogen destruction. Each supplier needs to provide this document. 19) During the next inspection, please be prepared to discuss the Sushi Rice production, holding, etc. to determine if a HACCP plan is needed. 20) Review documents provided with the inspection email. Recommend registering the Person In Charge for a Level II food safety class/exam. Recommend working the illness training verification of employees (see attachment) This is not a final list and is subject to change upon additional inspections. Please contact the Health Department once the above items are complete and the facility is ready for a final pre-licensing inspection.

Inspection Information