19: Cooked chicken balls (tsukene) on stove hot held at 125 for 50 minutes. Corrective action- Person In Charge reheated to 165 before being hot held.
45: Ice machine has buildup of black substance on lid and sides.
49: 3 compartment sink does not shut off due to cold water handle needing repairs.
53: Excessive buildup of dust on vent and exit sign bt Walk in cooler
53: Ceiling vents in dish area have mold like growth.
56: Old inspection report posted.
Additional Comments
Complaint answered: received 10/15, answered 10/15 Complaint: Complainant (28yr old female)stated that they ate spicy tuna, yellowtail jalapeño, walu nigiri, hotate scalop nigiri, always sunny roll at the establishment on 10/12 at 7:00pm. Symptoms of diarrhea, vomiting, nausea, abdominal cramps and fever occurred 8hours after eating at the establishment. Observations/employee comments: Person In Charge stated that they did have an employee that had covid and was out from 10/2 to 10/10. Person In Charge states that new sushi is pulled from Walk in freezer daily. All with good date marking system. Sushi cooler top rail is reading 37°F. Bottom prep cooler at 40°F. All sushi fish kept frozen until pulled the day of service and embargoed at the end of the night if not used. All chemicals stored properly. All products that complainant ate contained raw fish/shellfish and have indicators and consumer advisory on product.
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
IN
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
NO
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
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean