Philip Sushi

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Container of medicine improperly stored. Observed ointment stored on shelf with and above food storage. Person in charge moved to appropriate location. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is serviced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Food stored in ice used for drinks. Observed lemons in contact store in drink ice at server line. Person in charge removed. **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. To go bag used in direct contact with chicken in reach in freezer. Also, non food grade paper towels in direct contact with beef, fried items.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in walk in cooler. Raw sushi fish stored over prepped vegetables in sushi reach in cooler. Raw chicken stored over beef in makeline reach in cooler. In reach in freezer raw chicken and raw beef no longer commercially packed stored wrapped in same container. Person in charge began rearranging. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Char siu sauce heated with vegetables made 2.20 per person in charge.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in dishmachine counter. Observed one live roach on sugar in bulk sugar storage in kitchen. Person in charge killed and discarded. **Corrective Action Taken** **Warning**

High Priority - Roach excrement and/or droppings present. Observed one roach egg sac in cabinet under server line. Person in charge discarded. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed live roach in bulk container of sugar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer, not on overnight at 51F. Onions left at room temperature overnight at 63F. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in warmer, not on overnight at 51F. Onions left at room temperature overnight at 63F. See stop sale. Shrimp sauce made with butter out at sushi line at 52F. Person in charge states has been out less than 1 hour, recommend ho,ding on time. At sushi bar, shrimp, fish, fish, fish in tabletop coolers at 45-50F. Person in charge states unit was turned on, then fish was stocked. Person in charge will monitor temperature, move to unit below if not holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave plate in kitchen with debris buildup. Also, fan in double door reach in cooler with debris buildup. Person in charge pulled to clean. **Corrective Action Taken** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in server hand wash sink. Also, observed employee wring out towel in hand wash sink. Person in charge removed items in server sink. **Corrective Action Taken** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink by dishmachine. Person in charge provided. **Corrected On-Site** **Repeat Violation**

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge unable to provide proof that some employees informed of their reporting responsibilities. Provided form to operator during inspection. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on time. Person in charge unable to provide time paperwork. Provided paperwork during inspection. **Corrective Action Taken** **Repeat Violation**

Basic - Reuse of single-service or single-use articles. Observed prepped vegetables stored in original box they were received whole. Also, observed establishment reusing shell egg contacts at cookline to hold utensils. **Repeat Violation**

Basic - Old food stuck to clean dishware/utensils. Heavy old food debris buildup on multiple clean utensils such as peeler, knives in kitchen. Person in charge pilled to clean. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease drips observed on hood exterior to filters. Shelf under cook line with heavy debris buildup. Handles to make line reach in cooler, walk in cooler with heavy food debris buildup. Piping under fryer side hand wash sink with debris buildup.

Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle with lid open. Person in charge closed. Also, shared dumpster area with discarded items, trash on ground. **Corrective Action Taken**

Basic - Food stored on floor. Multiple food items in buckets stored on floor in kitchen and in walk in cooler. Also, fried topping uncovered in kitchen. Person in charge covered during inspection. **Corrective Action Taken** **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Heavy debris buildup on floor under equipment, along walls. Hole in wall under dishmachine counter.

Basic - Cardboard used to line food-contact shelves. Cardboard lining multiple shelves in kitchen.

Basic - Bowl or other container with no handle used to dispense food. To go containers with no handle used in multiple items in kitchen as scoops. Person in charge began removing. **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is repaired. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-10: Operator needs more time to repair. **Time Extended** - From follow-up inspection 2024-07-18: At today's callback : Dish machine not in use. Parts on order. Manual Three compartment sink set up 100 ppm chlorine **Time Extended**

Employee Health Policies Present

Food Contact Surfaces Clean and Sanitized

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried onions made in house at 80F. Person in charge states has been out overnight. Recommend making smaller batches and holding on time. In fliptop across from cook line fish cake, noodles, soy eggs in unit at 47-50F. Person in charge states has been in and out of cooler. Ambient temperature of unit 41F during inspection. Person in charge began to ice items down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made in house at 80F. Person in charge states has been out overnight.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands in hand wash sink instead of changing gloves when soiled. Person in charge spoke to employee. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef store over bamboo shoots and cream cheese.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is repaired. **Corrective Action Taken** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager handling raw fish being placed on sushi with bare hands. **Repeat Violation** **Admin Complaint**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon arrives from True Worlds Food fresh per person in charge unable to provide parasite destruction letter. Person in charge called and received during inspection. **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris buildup on handheld mandolin slicer. Also, observed black debris on interior door of ice machine. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand wash sink at server line. Person in charge removed. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink closest to cook line. Person in charge provided. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds sushi rice on time, unable to provide time paperwork. Emailed to operator. **Corrective Action Taken**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chashu in walk in cooler thawed, cooked in house and frozen with no date tracking.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink in standing water. Running water turned on. **Corrected On-Site**

Basic - Reuse of single-service or single-use articles. Observed egg cartons and sleeve that hold avocados in use in direct contact with fried items to collect grease.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on interior of reach in freezer closest to triple sink in kitchen.

Basic - Food stored on floor. Multiple food items in containers stored on floor of walk in cooler, also multiple items uncovered. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks, one open stored on prep table. Person in charge removed. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler at cook line with debris buildup. **Repeat Violation**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: Operator needs more time to update menu. **Time Extended** - From follow-up inspection 2024-03-11: Operator needs more time to update menu. **Time Extended** - From follow-up inspection 2024-03-13: Operator needs more time to make changes. **Time Extended** - From follow-up inspection 2024-05-09: Majority of changes have been made. Disclosure still needed on menu items 10, 83, 129, 177. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: Operator needs more time to update menu. **Time Extended** - From follow-up inspection 2024-03-11: Operator needs more time to update menu. **Time Extended** - From follow-up inspection 2024-03-13: Operator needs more time to make changes. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: In fliptop items at 47-48F. Person in charge states checked temperature approximately 45min ago items were at 43F. Observed lid frequently open during callback. Person in charge began icing items down. In walk in cooler chicken, butter at 44-45F. Some items in unit at 43F. Ambient temperature of unit 43F during inspection. Person in charge states door open for prep. Called for service. Will attempt to turn unit down. **Admin Complaint** - From follow-up inspection 2024-03-11: In fliptop chicken, beef, shrimp, butter, soy egg, salmon, noodles, tofu, rice, soup base, bamboo shoots, fish cake 47-53F. In unit overnight per person in charge, has not been in and out of unit. Unsure how long items have been out of temperature. In walk in cooler, chicken, shrimp, butter, tofu, beef, rice, soup base, bamboo shoots 44-52F. In unit overnight per person in charge, has not been in and out of unit. Unsure how long items have been out of temperature. See stop sale. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: Operator needs more time to update menu. **Time Extended** - From follow-up inspection 2024-03-11: Operator needs more time to update menu. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: In fliptop items at 47-48F. Person in charge states checked temperature approximately 45min ago items were at 43F. Observed lid frequently open during callback. Person in charge began icing items down. In walk in cooler chicken, butter at 44-45F. Some items in unit at 43F. Ambient temperature of unit 43F during inspection. Person in charge states door open for prep. Called for service. Will attempt to turn unit down. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu items "Rising Sun Roll" "Chicken Negimak" and "Southside Roll" include "crabmeat" in item's description. Person in charge states imitation crab is utilized in menu items. **Admin Complaint** - From follow-up inspection 2024-03-07: Chicken Negimaki has been corrected, rising Sun rooo and Southside roll still need to be modified. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: Operator needs more time to update menu. **Time Extended**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with cleaner stored next to sauces at sushi bar. Also, observed dishwasher cleaning chemical stored with food on shelf. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw pork wrapped in plastic wrapped stored with ice cream and cheese cake slices wrapped in plastic wrap. Person in charge separated during inspection. **Corrected On-Site**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment receives fresh salmon from Harvest Valley, no proof of parasite destruction. Person in charge called supplier and received parasite letter. **Corrected On-Site**

High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment utilizing Bounty brand papertowels in direct contact with fish. Provided operator information regarding food grade towels. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Food stored in ice used for drinks. Observed container of lemons stored in drink ice. No visible contamination observed. Person in charge removed. **Corrected On-Site**

High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water as establishment has no hot water during inspection. Water only reaching 73F. Also,observed person in charge wash hands at cookline faucet with no soap. Person in charge states has call in to service gas. **Corrective Action Taken**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at sushi bar breaking seaweed to size with bare hands. Spoke to employee during inspection. Who washed hands and donned gloves. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy staining in kitchen. Also, interior surface of door to ice machine with debris buildup. Food debris buildup on stored slicer. **Repeat Violation**

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu item " Tokyo Roll" indicates it includes "Red Snapper" as an ingredient. When asked to provide the fish or invoice, person in charge unable to do so. States has not ordered red snapper in approximately 6 months. Is utilizing escolar instead of red snapper. **Admin Complaint**

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu items "Rising Sun Roll" "Chicken Negimak" and "Southside Roll" include "crabmeat" in item's description. Person in charge states imitation crab is utilized in menu items. **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. All hand wash sinks in back kitchen with items stored in sink. Also container stored in hand wash sink at server station. Person in charge removed. **Corrected On-Site** **Repeat Violation**

Intermediate - Hot water supply not maintained during peak periods. At time of inspection establishment has no hot water due to out of gas. Awaiting gas refill due today. Water at 73F during inspection. Gas refilled by end of inspection water tests at 101F. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. **Corrective Action Taken** **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dishmachine, unable to provide test strips.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment hood sushi rice on time, unable to provide time paperwork during inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles touching food product in several bulk dry good containers. Also, tongs observed hanging from oven handle. Also, rice scoop in water at 83F person in charge discarded water. **Corrective Action Taken**

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of fliptop, microwave, freezers with heavy debris buildup. Also, fan in walk in cooler with dust buildup. Also, dishwasher racks with mold like substance buildup. Also, hood filters with grease buildup.

Basic - Floor area(s) covered with standing water. Standing water observed on floor of walk in cooler.

Basic - Food stored on floor. Buckets of food stored on floor in walk in cooler and in kitchen. **Repeat Violation**

Basic - Garbage can located outside has no lid or lid open/broken. Missing lid on left side of dumpster. Large amount of flying insects present.

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Wiping Cloths Properly Used and Stored

Approved Thawing Methods Used

Non-Food Contact Surfaces Clean

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (60F - Cold Holding); butter (62F - Cold Holding); ambient temperature of shelled eggs (62F - Cold Holding); cooked pork (60F - Cold Holding); raw beef (60F - Cold Holding); cut cabbage (58F - Cold Holding); tofu (58F - Cold Holding) in walk-in-cooler. Operator stated large mass of ice was on fan area when they arrived this morning around 10:15. Operator stated they turned off cooler to melt ice. Observed ice covering back of fan / compressor area. All TCS foods in walk-in-cooler 58F and higher. See stop sale. Also, cooked pork (48F - Cold Holding); ambient temperature of shelled eggs (46F - Cold Holding); cooked noodles (48F - Cold Holding) in reach-in cooler across from grill. Employee stated food was in reach-in cooler all night. Employee stated door was opened a few times this morning. Discussed with operator about keeping doors of reach-in cooler closed to chill foods. Also, raw shrimp (50F - Cold Holding) in top of flip top reach-in cooler across from grill. Employee stated shrimp was prepped yesterday and was placed in reach-in cooler from walk-in-cooler this morning. See stop sale **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-03: At callback Raw shrimp 45F in reach-in cooler across from grill. Employee had lid of cooler opened during lunch. Employee placed bag of ice on shrimp to chill. Also, butter 45F in walk-in-cooler. Operator stated he will make sure door stays fully closed to chill butter **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from grill unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed ice build up on coils in back of interior of reach-in cooler **Warning** - From follow-up inspection 2022-07-14: At callback violation not observed. No TCS foods stored in reach-in cooler during this inspection. Operator stated part is on order and will be repaired later this afternoon. **Time Extended**