Ah-So Sushi & Steak

Inspector notes: Observed the main dishwasher with chlorine sanitizer measuring at 0 PPM. Confirmed dishes had been run through the dishwasher today. The person in charge switched out the empty chemical concentrate bottle for a new bottle of chemical concentrate at the time of inspection. After servicing the dishwasher, the chemical chlorine sanitizer was within range (50-100 PPM). Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements

Inspector notes: Observed several damp wiping cloths on counters throughout the kitchen. Alerted the manager, who moved the wiping cloths from the counters at time of inspection. Re-educated staff on wiping cloth requirements. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths are to be returned to the sanitizer bucket directly after each use and must stay in the sanitizing solution until the next use. This practice not only reduces bacterial load but also prevents bacterial growth. Wiping buckets are to be changed every 4 hours by refreshing the sanitizer and placing new clean towels in the bucket

Inspector notes: Observed heavy grey buildup on the ceilings near each ventilation fan throughout the main kitchen area. Alerted the manager, who stated they were in the process of reviewing quotes from third-party cleaning service for the ceilings. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean the physical facility prior to next routine inspection

Inspector notes: Observed four containers of cooked TCS rice on the cookline in a reach in fridge with no date marks. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC could not determine the date the TCS rice was cooked and voluntarily discarded the food at the time of inspection

Inspector notes: Observed standing water beneath the glass door reach in, accumulation of grease, food pieces, and organic matter, under and around equipment on the cook line and under glass door reach in

Inspector notes: Observed dark and pink build up of organic matter around the shoot of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter

Inspector notes: Observed three large containers containing bulk food products unlabeled at the time of inspection. All bulk food items not easily identifiable must be labeled with common name of food. Consecutive repeat violation: 2nd

Inspector notes: Observed ice scoop in the bar, used to service ice for consumption, stored with the food contact surface in direct contact with liquor bottles next the ice bin. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination. Observed in-use tongs stored on a cloth on the cookline. 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. Consecutive repeat: 2nd

Inspector notes: Observed handwashing sink by the ice machine leaking onto the floor. 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. Consecutive repeat violation: 2nd

Inspector notes: Observed no trashcans with lids in the stalls of unisex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle

Inspector notes: Observed no written procedures for time as a control at the time of inspection for sushi rice

Inspector notes: Observed handwashing sink by the dishwasher inaccessible at the time of the inspection, multiple aluminum tanks blocking the sink. Observed two sinks on the sushi line being used for prep with food debris in the sink basin and food being rinsed in sink. Observed sanitizer bucket in use in the handwash sink in the bar area. Observed food debris in cookline handwash sink. Handwashing sinks must be maintained accessible at all times and not used for other purposes than handwashing. PIC moved the aluminum tanks out of the way and allowed handwashing sink to be accessed. PIC instructed employee to properly clean the sink and remove food from sinks. PIC removed sanitizer bucket from the bar handwashing sink. PIC instructed employee to properly clean the handwash sink on the cookline. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing and removed all items blocking the handwash sinks in establishment

Inspector notes: Observed three large containers containing bulk food products unlabeled at the time of inspection

Inspector notes: Observed ice scoops stored directly against liquor bottles in use at the bar with the scoop making contact with liquor bottles. 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. Ice scoops may be stored handles up in an ice bin except for an ice machine All in-use utensils were properly stored at time of inspection by PIC

Inspector notes: Observed handwashing sink on the sushi line leaking water into a bucket underneath

Inspector notes: Observed an accumulation of grease, food pieces, and organic matter, under and around equipment on cook line and bar area. Clean more frequently