1: Several priority item violations were noted, Pic does not have managerial control. Also discussed owners son not being in the kitchen or in sushi area.
6: Sushi chef went from handeling high concentration of bleach water to making sushi without washing hands. Discussed hand washing when changing tasks.
8: Soap dispenser at hand sink not dispensing soap located at sushi area, and no soap at hand sink near cook line.
19: Sushi rice out of temp. Embargoed rice. Several broths on stove were below 135 defrees F. Broths were reheated to 165 degrees F. Broths were recently made but not cooling.
26: Sani water for wet wiping clothes was too high. Diluted concentration to 100 ppm of chlorine.
35: Different types of seasonings in sushi area not labeled.
37: Employee drinks stored on prep table.
41: Rice spatula stored in room temperature water.
45: Wood cutting board in kitchen being used on prep table.
51: Restroom doors are not self closing.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Provide applicable fact sheets to operator regarding observed Priority Items.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
COS
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used