El Tataki Sushi

Inspector notes: Observed jalapenos with raw spicy tuna stored in a pan above ready to eat sauces in a refrigerated prep unit on the cookline. Also observed pans of raw spicy tuna and raw salmon stored directly above ready to eat krab mix in a reach in refrigerated unit on the sushi line. Also observed pan of raw fish roe stored above ready to eat seaweed salad in a different refrigerated unit on the sushi line. 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 scoops and pitcher in hand sink in ice machine room behind bar, a bowl in the hand sink on the cookline, and a rag in the hand sink in the warewashing room. Discussed with employees hand washing facilities must be maintained in a condition that promotes handwashing and ensuring hand wash stations are used for hand washing only; storing items in hank sinks may prevent employees from using the hand sink and they may become contaminated by pathogens that maybe present in the hand sink. These items were removed from the hand sink

Inspector notes: Observed the establishment selling raw salmon in the form of sushi rolls. Person in charge indicated they do not have a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under §3-402.11. The invoice for the raw salmon had a message indicating "Warning, May contain parasite, please cook or properly freeze before consumption". An employee indicated they marinate the salmon in vinegar, lemon juice, and salt and freeze the salmon for 7 days; employee indicated they do not keep any records pertaining to the freezing of their salmon. The measured ambient temperature of the freezer they freeze the salmon in was -6.7*F using a min/max thermometer. Except as specified in paragraph (B) of §3-402.11 in the FDA Food Code 2017, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be frozen according to the temperature/time parameters specified in §3-402.11; the establishment must record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. The establishment must develop a way to record the freezing temperature and time prior to re-inspection. The establishment can also contact their salmon supplier and request a written agreement or statement stipulating that the fish supplied are frozen to a temperature and for a time specified under §3-402.11. Guidance emailed. Re-Inspection on 09/23/24

Inspector notes: Observed dicer with purple food debris in the blades. Person in charge indicated the dicer had been previously cleaned. All food-contact surfaces must be cleaned to sight and touch. Person in charge moved the dicer back to the warewashing area to be rewashed, rinsed, and sanitized

Inspector notes: Observed the ice scoops for the ice wells behind the bar and in the expo stations with the scoops stored in the ice; the handles of the scoops were touching the ice. 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: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation