FISHO SUSHI & THAI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer. Final reading at 100 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:50 p.m. tuna cold held in front line cooler at 45F. Per operator, fish transfer to unit at 12:00 p.m. Operator removed item to freezer for quick chill. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in reach in cooler not identified from restaurant drinks. Operator removed Corrected On-Site

Basic - Food stored on floor. -Observed container with soy sauce stored on dry storage floor.

Basic - Single-service articles not stored inverted or protected from contamination. Found at prep station. Operator invert. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed 2 containers with spices removed from their original containers not labeled. Operator labeled. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed table with sushi rice blocking front counter hand wash sink Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside 2 door reach in freezer on top shelf and ceiling of unit

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen observed sanitizer bucket in direct contact with the floor. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in two door freezer, raw chicken over raw beef.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink behind sushi line no paper towels. Operator placed paper towels Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of microwave next to miso soup, not inverted. Operator inverted Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator double bucketed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink behind front counter blocked by table stand with rice bowl. Operator relocated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee canteen on dry storage food rack. Operator separated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Observed in flip top cooler cut cabbage (52F - Cold Holding) in over stacked container. Top temperature 52F and bottom temperature of 41F. Operator removed excess cabbage . Observed shrimp (53-56F - Cold Holding) in flip top cooler being stored in a plastic container than s placed in an empty plastic container. Per operator held less than 4 hours. Operator removed the extra plastic container. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket sitting on hand washing sink. Operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in rice and sugar containers a bowl or other container with no handle used to dispense food. Operator removed Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container handle in contact with rice. Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution 25 Ppm. Operator added more chlorine. Retested 100 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizing solution stored on the floor underneath hand washing sink. Operator elevated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler under sushi case, container with raw fish on shelf above container of cooked eel. Employee inverted items to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board in front of sushi case, under no temperature or time control, container of cut lettuce. Per employee, cut at 11:30am. Employee moved lettuce to cooler to chill to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in back area reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic containers in bulk rice in back storage area. Manager removed. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacked containers on shelves in back prep area not inverted to prevent contamination. Manager inverted all items. Corrected On-Site

Basic - Food stored on floor. Bucket of soy sauce on floor in back storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverage container, with straw, on shelf in Atosa reach in cooler with beverages for public sale. Manager removed beverage. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of forks and spoons on prep area by line fliptop stored with handles down. Manager corrected to turn all handles up. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (50°F - Cold Holding) In flip top cooler, cut cabbage is stored high above fill line with top temping at 50°F and the bottom being below 41°F. Operator removed excess cabbage. Corrective Action Taken

Basic - Bowl used to dispense sugar near dry storage rack. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added capful of bleach retesting at 50ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In dish room below hand-wash sink. Operator moved off floor. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice time marked on chart and observed under program but no written procedure exists. Provided plan to operator to fill out. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from mug at cook line make table and stored mug on table inbetween drinking. Operator had employee move beverage to cup with lid and not store drink on food contact surfaces. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed whisk used for mixing dough stored in water at 75°F inbetween uses. Advised operator to to store in dry container or ensure water is at or above 135°F. Operator opted to store in dry container between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored under cutting boards to prevent boards from sliding. Operator removed wiping cloths. Advised to use a Mat or other smooth, non absorbent, easily cleanable surface to prevent cutting boards from sliding. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line make table with food debris on gaskets.