Bei Sushi Bar Asian Cuisine

Inspector notes: Observed build-up occurring on cook line equipment and on the compressor fans in the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a container left inside spicy mayo in the walk-in cooler. 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. The container was removed from the sauce. Please ensure a utensil with a handle is used and handles stay outside of food

Inspector notes: Observed raw fish stored above imitation crab and cream cheese in walk-in cooler and sushi bar reach-in cooler. 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 scoop in tub of flour with handle below the surface of flour. 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 gaps in kitchen ceiling. Person in charge states that ceiling gaps are caused due to rainwater leaks. 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 accumulation of food debris on handles of prep line cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed vent hood filters with heavy grease and dust buildup. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Must clean vent hood prior to next routine inspection

Inspector notes: Observed a leaking fan unit in the walk in cooler slowly leaking condensation. All plumbing must be maintained in good repair at all times. PIC was advised to fix the leak

Inspector notes: Observed a container of cucumber salad with imitation crab mixed in it inside a refrigerator found with date of 8/17. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 2ND REPEAT VIOLATION

Inspector notes: Observed no testing strips for there 3 bay sink and wiping cloth buckets sanitizer (quat). Test strips are required for any sanitizers used with food contact surfaces

Inspector notes: Discussed with PIC (person in charge) about his cleaning procedure for vomiting/diarrheal events. PIC was unable to provide a plan on proper clean up. PIC was advised to reference the clean up produces posted by there hand sink or order a bodily fluid clean up kit

Inspector notes: Observed sauce bottles with no labels, rice and flour plastic containers with no labels. All bulk food items not easily identifiable must be labeled with common name of food. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed a leaking fan unit in the walk in cooler slowly leaking condensation. All plumbing must be maintained in good repair at all times. PIC was advised to fix the leak

Inspector notes: Observed container of opened/cubed tofu in prep cooler found with date of 5/20 and container of cooked salmon in front sushi prep area with date of 5/21

Inspector notes: No paper towels available for proper handwashing at main cookline handwashing sink, handwashing sink near warewashing area, and handwashing sink inside employee restroom

Inspector notes: Handwashing sink at sushi prep area is slow draining and has leak

Inspector notes: Observed missing floor tiles through establishment in back cook area near storage racks and cookline, bloated and damaged ceiling, and missing coved base in sushi area