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9: 0450 (C) Observed food handler enter sushi bar area from kitchen and proceed to touch ready to eat leafy greens with their bare hand. Employees shall not contact exposed, ready to eat food with their bare hands.
Corrective Actions: Employees shall not contact exposed, ready to eat food with their bare hands. Greens voluntarily discarded.
15: 470 Observed cut lettuce, diced cucumbers and tofu stored beneath raw bacon in prep cooler and broccoli stored beneath container of raw fish in walk in cooler. Raw animal proteins shall be stored where they cannot contaminate ready to eat foods.
Corrective Actions: Raw animal proteins shall be stored where they cannot contaminate ready to eat foods. Bacon and fish relocated to bottom shelf.
22: 0820 (A2) Observed the following foods cold holding at improper temperatures: House made ginger dressing observed at 51F stored in tall metal container on counter in approximately one inch of ice. Cut leafy greens observed at 71F stored on counter beside sushi bar area hand sink. Observed imitation crab at 51F, cut leafy greens at 52F, crawfish salad at 54F stored in walk in cooler. Time/temperature control for safety foods shall be stored at or below 41F.
Corrective Actions: Time/temperature control for safety foods shall be stored at or below 41F. Greens, imitation crab, and crawfish salad voluntarily discarded and ginger dressing added to ice bath for quick cool down.
39: 610 Observed container of uncovered leafy greens stored directly beside the hand sink and beneath the paper towel holder. Foods shall be stored where not exposed to splash, dust, or other contamination.
Many containers of food stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off floor.
Corrective Actions: Foods shall be stored where not exposed to splash, dust, or other contamination. Leafy greens voluntarily discarded.
Food shall be stored at least 6 inches off floor.
47: 0960 (1) Observed several bulk food containers with single-use containers stored inside for dispensing of food. Single-use articles are designed for one time use only.
Corrective Actions: Single-use articles shall not be used for dispensing of food. Single-use articles are designed for one time use only. Use scoop designed for repeated use with appropriate handle to prevent bare hand contact with food.
Chlorine sanitizer solution at 3 comp sink observed at 50ppm.
| Description | Temperature | State of Food |
| sushi bar -salmon 41, tuna, 41, escolar 40, spicy salmon 41, octopus 34 | 41 °F | Cold Holding |
| ginger dressing on counter | 51 °F | Cold Holding |
| sushi bar -salmon 48, tuna 48 | 48 °F | Cooling |
| cut lettuce 70, 68, 56, 63, cooked noodles 66 | 70 °F | Cooling |
| wic - imitation crab 51, cut leafy greens 52, crawfish salad 54 | 54 °F | Cold Holding |
| shrimp | 168 °F | Cooking |
| bean sprouts 38, cut lettuce 40, cut lettuce 40, 38 | 40 °F | Cold Holding |
| rice 158, 156, broth 142, 148 | 142 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dish machine | Chemical | 50 | chlorine |