SUSHIATO

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in restroom, zero hot water, only cold water 74°f

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doesn't have a self closing door

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. Yellowtail thawed still in reduced oxygen packaging. Chef removed fish from reduced oxygen packaging Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi station still with stickers. Chef removed stickers and washed before cutting. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine solution over 300 ppm. Chef diluted solution to 100 ppm. 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. No time marking on sushi rice held at front prep area. Per operator, sushi rice was prepared at 12:30PM. Operator applied appropriate time marking. Corrected On-Site

Intermediate - No soap provided at handwash sink at front sushi prep counter. Operator provided. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Krab stick thawing at room temperature in bus bin by triple sink area. Operator moved items to reach in cooler. Corrected On-Site

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Tested at 200 ppm. Operator diluted solution with water, retesting at 100ppm. Corrected On-Site

High Priority - Employee coughed into hand and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cough into hand and then handle spray cleaner bottle. Educated employee on proper handwashing. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken packages stored on top of unwashed avocados. Operator reorganized. 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. Sushi rice held for 3 hours not time marked. Operator placed time on sushi rice and will discard at 4PM. Corrective Action Taken

Intermediate - Two spray bottles in sushi prep area containing glass cleaner not labeled. Operator labeled. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes on sushi prep and kitchen areas. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels as liners for food.

Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water is lacking pressure at hand wash sinks.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food left outside to thaw, manager returned to reachin cooler Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw salmon in squeeze tube/ not commercially packaged stored over cooked noodles- operator moved to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw salmon not commercially packaged stored over sauces- operatormoved to lower shelf.Corrected On-Site Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping food with watch on- educated operator employee removed watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.employee handling clean dishes no hair restraint.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on sushi line is being used as a dump sink. Drain screen with food particles in well

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Alaska and spicy tuna rolls on lunch and Happy Hour menus. Operator began marking on menus Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Single-service articles not stored inverted or protected from contamination. Multiple Togo containers stored with food contact surface facing upwards. Operator inverted Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being defrosted in standing water. Operator dumped water and moved to refrigeration Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Shelving in kitchen