PHAT BOY SUSHI

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi cooler at 2:40pm raw salmon 45F ambient cooling for 2 hours to 48F at 3:33pm. At this rate proper cooling to 41F in four hours will not occur. Observed food covered cooling. Operator placed food in freezer to quick chill Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Containers and dishes stored in dish area hand sink. Operator removed Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance. Operator began cleaning Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Container used as scoop in temporal flakes container. Operator removed 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 phone on top of prep table. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees working at cookline without hair restraint. Employee put on hair restraints Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and reach in freezer. Operator removed knife. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Operator began cleaning microwave Corrective Action Taken

Basic - Soiled dry wiping cloth in use. Observed at kitchen flip top,cooler. Operator discarded wiping cloth Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:20 pm raw salmon (47F) ambient cooling for two hours to 47F at 4:01pm. At this rate proper cooling to 41F in two hours will not occur. Observed food covered cooling. Operator placed food in freezer to quick chill Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand sink by hallway leading to dish area. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at Cookline has no beard guard. Employee put on beard Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket solution dirty at kitchen. Operator changed out solution Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen stored on floor. Operator elevated bucket Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer containers of raw squid above cases of wonton wrappers.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee drinking from open beverage container returned to working on line without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop upper, raw shell eggs (58F - Ambient). Eggs over stacked above chill line. Per employee in unit less than 2 hours. Employee removed overstocked portion and placed in bottom cooler to rechill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on top of liquor cage in hallway. Manager removed. Corrected On-Site

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. Employee on cook line drinking from open container. Reviewed with manager containers must be closed top.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee covered food dish on shelf next to drink mixers in hallway. Manager moved food to designated area in cooler. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi station wearing watch.

Basic - Food stored on floor. Buspan with raw salmon on floor in walk in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in right lower sushi cooler. Manager removed bottle. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Employee used soiled wiping cloth to wipe cutting board at right side sushi station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Needle tenderized raw beef stored above raw shrimp in walk in cooler. Operator reorganized Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cooked chicken wings in walk-in cooler at 47F Cooling; per operator, chicken has been cooling since yesterday. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed Cooked chicken wings in walk-in cooler at 47F Cooling; per operator, chicken has been cooling since yesterday.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over strawberries in walk in freezer. Operator removed and stored raw fish properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings covered while cooling. After 6 hours, cooked chicken wings temps at 47°F

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP fish being defrosted in walk in cooler in original bags . Bags were cut to allow item removed from vacuum stages. . Operator removed fish from packages. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from open container without a straw and lid at cook line. Employee was instructed to place a lid on container and use a straw. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal food containers wet nesting in wash area. Operator separated containers. Corrected On-Site

Basic - Food stored on floor. Observed boxes containing food items stored on floor in walk-in freezer. Operator removed boxes from floor. Corrected On-Site

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 utensil handle being stored in flour in storage area. Employee removed Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked shrimp held using time as a public health control has no time mark. Operator determined that item were cooked 30 minutes prior to the inspection. Operator correctly time marked shrimp.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored sanitizer buckets and employee purse.

Intermediate - No hot running water at three-compartment sink. -Observed no running water at handwash sink at dishwashing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish found in walk-in cooler thawing. Educate employee

Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor at dishwashing area.

Basic - Plumbing line from a removed fixture not capped off. -Observed plumbing line leading to handwash sink at dishwashing area removed.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed a C02 tank at storage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over hard boiled eggs in walk-in cooler. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. -Observed a open bag with rice in storage area. -Observed cases with food items stored on walk-in cooler floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in sushi bar area. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -Observed cases with raw shell eggs stored over unwashed vegetables in walk in cooler. Operator removed and stored properly. -Observed raw shell eggs not properly separated from cut vegetables in flip top cooler. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A poster has been to the operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on various sauces stored in walk in cooler. Per operator, sauces was made on 01/29/2022.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sauces in walk-in cooler. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. -Observed a employee employee in food preparation area. -Observed employee drink stored on food preparation table next to food items. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 2. Observed Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2021-09-08: Time Extended