Sushi & Cocktails

Inspector notes: Observed pre-made sushi rolls in the glass door cooler the PIC stated were made yesterday with sushi rice that was being monitored with Time as a Control. Observed rolls holding at 41*F or below. No timestamp was observed on the rolls or time control paper log. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discussed that TCS foods held on TAC must be discarded after 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC discarded the rolls made with TAC rice at the time of inspection

Inspector notes: Observed raw pork and raw chicken katsu stored above vegetables, fish cakes and raw fish in the back reach in cooler. Also observed pre-made sushi rolls containing raw tuna stored above RTE sauces, kimchi, vegetables and lemons in the glass 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 a final sanitize concentration of 0ppm chlorine at the low temp dishwasher. No chlorine sanitizer observed dispensing after priming for 2-3 minutes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed a tightly wrapped container of cooling rice in the reach in cooler in the main kitchen with internal temperatures between 68-72*F when measured with a probe thermometer. Per PIC, the rice is too hot to put in the cooler at night so the rice warmer is turned off, left in the warmer overnight, and was placed in the cooler less than 30 minutes prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to remove the rice from the warmer prior to closing to briefly air cool before placing in the reach in uncovered to cool overnight

Inspector notes: Observed the pre-rinse spray head next to the dishwasher in disrepair so the end of the spray head rests in the basin of the sink below the flood rim of the sink. Observed the spring removed from the hose so the hose freely hangs without tension to lift the spray head to 1" above the flood rim. Must repair all plumbing to a state of good repair before re-inspection on 9/30/2024. PIC hung the spray head up manually until permanent repairs can be made

Inspector notes: Observed raw beef bulgogi and raw beef short rib stored in the reach in refrigerator in opened and ROP sealed plastic bags with permanent marker observed applied above the inspection seal. The bag appears to have the words "Ohya/retail" written on the bag of short rib. Observed 30 unlabeled raw marinated beef in the reach in freezer in ROP bags the PIC stated is from the same supplier. All food must be obtained from an approved source as defined by law. A true embargo was placed on the raw beef bearing the covered inspection seal until source can be verified. PIC was instructed to retain beef onsite in the freezer until source is verified. Establishment may not remove or destroy product until instructed. See embargo

Inspector notes: Observed menu items on the lunch menu without proper consumer advisory disclosures including various raw sushi rolls, Jackie's Bento and Noodle combo menu offerings. Observed the reminder statement marked with a "*," however the only "*" symbols are also used to indicate vegetarian menu items and a note that substitutions may increase price for menu offerings. Advised PIC to change symbols for consumer advisory, vegetarian menu items, and substitutions so a unique identifier is used for each statement (i.e. * for consumer advisory, ** for vegetarian, and *** for substitutions. Unique symbols may also be used.) Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection

Inspector notes: Observed a colander stored in the back hand sink. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed RTE krab mix, krab wontons, krab stuffed jalapenos, cooked brown rice without prep dates. Per PIC, all foods were prepared 9/25 except the brown rice which was made on 9/24. All RTE/TCS foods were properly date marked at the time of inspection. 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)

Inspector notes: Observed a buildup of food debris and grease under various pieces of equipment, floor drains, and walls behind equipment throughout the establishment. 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