Ugly Tuna

Inspector notes: Buckets under prep sink are collecting leaking water from sink. Repair sink and maintain. All plumbing must be maintained in good repair at all times

Inspector notes: Observed no soap available at the handwashing sink nearest the dishwasher. Staff replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible

Inspector notes: Observed gyoza (78°F) and tempura battered shrimp (78-85°F), calamari sticks (77°F), and soft shelled crab (77°F) sitting out at room temperature by the fryer. A portion of tempura battered shrimp was under a heating lamp, which was ineffective at keeping them above 135°F. After a discussion with staff, it was determined these products had been cooked 45 minutes prior to temperature measurement and would be re-fried to order. Discussed placing these foods, which are cooked at the beginning of each shift, on Time Control to be discarded at the end of every shift (less than 4 hours). The establishment had no documentation of time control for these foods. A time control policy was written while EHS was onsite. Once foods are on time control they must be discarded at the end of the time period and they may not be re-cooled