Crazy Tuna

Inspector notes: There were no paper towels or approved hand drying provision at the hand sink near the back prep sink. Person in charge (PIC) restocked paper towels at the hand sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed an employee drink in a cold-holding unit at the sushi station. Also observed an open cup with no lid or straw on a rack in the kitchen. Discussed with person in charge (PIC) that all employee drinks need a lid and straw and to be stored away from food prep/storage areas. PIC moved the drinks to a designated area at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use

Inspector notes: Observed multiple trays of frozen fish in an air-tight packaging thawing in the cold-holding unit. Discussed with person in charge (PIC) that the fish needs to be removed from the ROP packaging and exposed to air during thawing. 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 serving/storage pans on the clean rack that were still wet. Discussed with person in charge (PIC) that air drying is required after cleaning and sanitizing to reduce risk of contamination. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: There was no hand soap at the hand sink near the ware wash machine. Person in charge (PIC) brought hand soap over to the hand sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed a spray bottle with cleaner in it that did not have a label on it. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name of the cleaner on the spray bottle at time of inspection

Inspector notes: Observed that the floor in the walk-in cooler is pealing upward and rusted. This makes them difficult to clean and a tripping hazard. Discussed with person in charge (PIC) that the floors need to be repaired so that they are smooth and easily cleanable. 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. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: There was no self-closing covered receptacle in the women's restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection

Inspector notes: Observed two nearly empty gallons of Ortho pest control spray with the other chemicals and cleaners. PIC removed the bottles from the establishment at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection