A Sushi All You Can Eat

Inspector notes: Observed a bin of cream cheese wontons stored on the bottom shelf of a prep table with an internal temperature of 82*F. Employee stated that the wontons were cooked thirty minutes prior to inspection. Informed PIC that the wontons cannot be left to sit at room temperature. Discussed with PIC that the wontons must be held at 135*F or above for proper hot holding. Discussed options with PIC including cold holding the wontons and cooking them to order or placing these items on time as a control (documentation needed). PIC placed the wontons into the walk-in refrigerator at time of inspection to cool down to 41*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed multiple raw shell egg flats stored above edamame, steamed broccoli, and shredded cabbage in the bottom of a prep unit. Informed PIC that raw animal protein must be stored below an RTE foods. PIC stated that the eggs are for the employees and not for the food in the establishment. Informed PIC that employee foods must be stored in a manner that does not risk contamination of food meant for the consumers. PIC properly stored the raw shells eggs and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed containers of cooked shrimp, steamed broccoli, and cooked noodles with internal temperatures ranging 56*F-82*F cooling in the walk-in and bottom of a prep unit with plastic rap covering the items. Informed PIC that items cooling need to remain uncovered until the product is cooled down fully. PIC uncovered the items cooling at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: Observed a large accumulation of translucent and brown organic matter on the inside lip of the ice machine located in the back storage room. Informed PIC that the ice machine needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed the condensate line for the shaved ice machine draining into the three-compartment sink behind the sushi station. Informed PIC that the condensate line needs to drain into a floor drain

Inspector notes: Observed no covers on the trash receptacles in the women's restroom. Informed PIC that the receptacles need to be covered. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection

Inspector notes: Observed broken tiles and missing grout in multiple areas of the back kitchen. Observed food particles stuck in some portions of the floor that are in disrepair. Discussed with PIC that the floor needs to be repaired so that it is smooth and easily cleanable. Discussed the importance of having an easily cleanable facility with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed establishment using quat at the three-compartment sink dispenser. Establishment does not possess quat test strips. Informed PIC that the need to obtain quat test strips prior to reinspection on 06/20/2025. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed a whisk and an ice cream scoop stored in room temperature water. Informed PIC that in-use utensils cannot be stored in stagnant water; they must be stored in a clean and dry location, in running water, or in hot water above 135*F. PIC removed the utensils from water and properly stored them at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed no covers on the trash receptacles in the women's restroom. Informed PIC that the receptacles need to be covered. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection

Inspector notes: Observed broken tiles and missing grout in multiple areas of the back kitchen. Observed food particles stuck in some portions of the floor that are in disrepair. Discussed with PIC that the floor needs to be repaired so that it is smooth and easily cleanable. Discussed the importance of having an easily cleanable facility with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed fillets of tilapia, yellow fin tuna, and ahi tuna thawing in the walk-in cooler and the reach in cooler at the sushi line. Informed PIC that the frozen fish must be removed from the RO packaging prior to thawing. All thawing fish was removed from the packaging at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed multiple wet wiping cloths sitting on the counters and cutting boards of the sushi station. Informed PIC that wet wiping cloths must be stored in a sani bucket with an approved sanitizer concentration. All wet wiping cloths were stored properly at time of inspection. PIC discussed storing the cloths in the bucket after each use with employees. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed prepared sushi rolls containing raw tuna and raw salmon sitting above cooked beef, uncooked prepackaged roll dough, uncooked egg rolls, jalapenos filled with a cream cheese mixture, and RTE products including sushi rolls containing imitation crab mix and packages of imitation crab sticks. Informed PIC that products containing raw animal protein cannot be stored above read-to-eat products. Informed PIC that the raw animal protein products cannot be stored above the dough or eggrolls due to these products not having specific final cooking temperature. Discussed the importance of preventing cross contamination from raw animal proteins with PIC. PIC relocated and properly stored the raw animal proteins and RTE products at time of inspection. Observed raw tuna and raw salmon on a plate sitting directly above a container of shredded lettuce and carrots in the top of the cold holding unit on the sushi line. Observed raw tuna and salmon sitting over bottles of sauce in the bottom of the same unit. Observed raw scallop bakes sitting above cooked eel in the bottom of the cold holding unit. Informed PIC that these products cannot be stored above any RTE products. PIC relocated and stored these raw animal proteins properly at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed yellow and black organic matter on the inside of the ice machine in the back area. PIC stated that this is their back up ice machine. Informed PIC that because ice may be used from this machine, it needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed trays of raw tuna, raw salmon, raw spicy salmon above boxes of heads of cabbage that are served raw. Informed PIC that raw fish cannot be stored above the cabbage or any ready-to-eat (RTE) foods. PIC rearranged the fish and cabbage so that the fish was not above any RTE foods. Observed raw fish sushi rolls and a tray of raw squid in the reach in refrigerator above vegetable pot stickers and daikon radish strings. Informed PIC that raw foods cannot be stored above any cooked or ready to eat foods. PIC rearranged the rolls and the squid in the reach in refrigerator and properly separated the raw products from cooked and RTE products. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed tuna and salmon nigiri in the countertop cold holding unit with a temperature of 47*F. PIC stated that the rolls were put in there about an hour and a half ago. Informed PIC that these rolls need to be placed in the walk-in or reach in to be rapidly cooled down to 41*F. PIC moved the rolls to the reach in cooler to rapidly cool down at time of inspection. PIC stated that the rolls were prepared and then placed into the countertop unit. Informed PIC that when food is prepped at room temperature, it needs to be placed in a walk-in or reach in cooler to rapidly cool down to 41*F before being placed in the cold holding unit

Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that at least one person with a Food Protection Manager Certificate needs to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed three tuna filets and two tilapia fillets thawed in ROP inside the reach in refrigerator. Informed PIC that fish cannot be thawed inside the RO packaging and must be remove before thawing or immediately upon thawing. PIC removed the fish from the packaging at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed sanitizer bucket with wiping clothes with a chlorine concentration of 25 ppm of less. Informed PIC that the chlorine concentration needs to be 50-100 ppm or according to the manufacturer's label. PIC dumped out the sanitizer and remade the bucket with the proper concentration, 100ppm. Suggested making a schedule for changing the buckets out at least every 4 hours to PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed the atmospheric vacuum breaker (AVB) missing the cap and leaking when water is turned on. Informed PIC that the AVB needs to be looked at by a plumber or backflow specialist to ensure backflow prevention is occurring. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection