8: Handwash sink at sushi bar is blocked with supplies and does not have paper towels present. Keep handwash sink stocked and available at all times.
13: Raw fish stored in walk in over ready to eat fish. This was corrected during inspection. Store raw protein under or separate from ready to eat foods.
20: Premade rolls with rice and seaweed are sitting on counter at 66F. Premade rolls are in 2 door reach in at 63F and temperature of unit is less than 41F. Maintain TCS foods cold at 41F or below.
22: Sushi rice stored at 73F with no time prepared upon arrival. Chef stated they are discarding and starting with a new one batch of rice that was stored under a table (also 73F and not time stamped). Follow time as a public health control procedures and mark time prepared on rice. Discard after four hours as required. Or keep rice refrigerated.
33: Observed fish thawing in standing water in bucket on floor. Thaw foods in refrigerator, or under running water. This was corrected during inspection.
45: Discontinue using cardboard as liner for shelving
47: Clean inside of two door tall refrigerator near sushi bar
53: Repair wall under three compartment sink near grease trap
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
