USHIO SUSHI

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.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed steel scrub in hand wash sink. Operator removed. Corrected On-Site

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 frozen, vacuum sealed Hamachi in cooler. Instructed operator to follow printed directions. Operator removed from vacuum. Corrected On-Site

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 Dishwasher (Chlorine 0ppm). Operator set up three compartment sink to wash, rinse, and sanitize dishware. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw short ribs stored in to go bag inside reach in freezer at cook line. Operator removed short ribs from to go bag and properly stored. 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 sushi rice at cook line without time mark. Per operator, sushi rice put on cook line approximately one hour prior to inspection. Operator put time mark on sushi rice. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. - Observed spray bottle not labeled. Operator labeled. Corrected On-Site