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6: Observed emoloyees stop task at begining of inspection. Employees then went to handle food items without washing hands. COS discussed and had employee wash hands before touching food.
7: Observed employee handling raw salmon with bare hands, when asked dish the salmon would be used for, employee pionted to the sushi case and threw the fish way. COS discussed proper glove use and no bare hand contact with ready to eat foods with pic.
8: Observed sushi hand sink without paper towels near by, and no soap one of the restrooms. COS by discussing all sinks should be properly supplied at all times. This has been noted on 2 consecutive routine inspection, revocation warning letter request will be submitted
20: Observed small container of raw shrimp and imitation crab meet in small reach in above 41°f and the ambient temp of the ric was 50°f. Employee stated it was moved directly from the larger ric to the small one between 10-11am and had not been out for prep. Cos emargoed less than a pount between the two, discussed proper cold holding and using adequate equipment
22: Sushi rice labeled from “4/29/24 11am-3pm” and observed time policy end during time of the inspection and rice not thrown away. COS discussed with pic that anything on time must be thrown away when the time is up, no exceptions. Had pic discard the rice. Also discussed information missing oon the time policy - all it stated at the beging was it made on * space for date* and holds for 4 hrs to be thrown away at *space for time*. Discussed adding the temperature the rice starts at and who is in charge of the policy. Will email fact sheet.
31: Cooling and thawing eel and shrimp in a small ric that is not holding temperature. Foods discarded or rapidly cooled depending on the time. Small ric should not be used for tcs items until food can be held at 41°f of below.
33: Observed vacumm sealed fish in the process of thawing in the reac in - all bags stated to remove from packaging before thawing. Since fish had not finished fully thawing, allowed pic to open the packages and place in a container. Pic volunarily move some back to the freezer as well.
Also observed raw chrimp thawing in a small ric with an ambient temp of 50°f, made pic aware of temperature issue and raw shrimp placed on ice and moved to a different fridge.
37: Observed enployee cell phone and drinks on sushi cutting board.
46: Missing test strips for chlorine.
53: All reach in freezers have ice buildup
Will return sometime within 10 days to ensure the correction of the observed priority item violations
Will Provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Will submitt permit revocation due to #8 being noted out on 3 consecutive inspections.
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