FRESH ELEMENT
711 VILLAGE BLVD STE 103
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 2/21/2024
Inspection #: Visit ID: 8511024
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator added quaternary sanitizer to 200ppm. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped/portioned raw fish stored above plastic wrapped/portioned cooked eel. Operator moved raw fish below cooked eel. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi triple door low boy reach in cooler; raw salmon stored over ready to eat asparagus. Operator moved salmon below asparagus. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef. Operator moved chicken below beef. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen hand wash sink; paper towel dispenser unable to dispense, paper towels jammed in dispenser. Operator got paper towels out of dispenser. Corrected On-Site
Inspection Date: 9/27/2023
Inspection #: Visit ID: 8365168
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employee removed bracelet. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Portioned beef container on freezer floor - operator moved to shelf. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl no handle in cooked rice container - operator removed bowl. Corrected On-Site Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. White cleaning towel I contact with raw tuna and salmon - operator removed. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked rice (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked rice (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (126F - Hot Holding) prepared fresh this morning held under 2 hours - operator moved to stove for reheat. Recheck 192F reheat. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned cooked beef containers prepared 3 days prior not date marked - operator date marked. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish area hand sink - hot water faucet not working.