FANCY SUSHI AND GRILL

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw fish stored over sushi sauces in sushi prep cooler. 2. Raw fish stored over prepped cucumber in sushi prep cooler. Employee properly stored raw fish. Reviewed proper separation with cook and manager. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2022-05-04: 1. Raw fish stored over sauces and raw fish stored over prepped cucumber in reach in cooler in sushi station. Employee properly stored food. 2. Raw fish stored over hydrated noodles in walk in cooler. Manager properly stored food. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. raw white fish (49F); cream cheese (51F); cooked shrimp (48F); krab sticks (49-52F) in display sushi cooler. Cook stated food was placed in cooler from main cooler approximately 2 hours ago. He also stated he forgot to turned cooler on until a few minutes ago. Cooler has an ambient temperature of 45F. Cook placed ice packs under and on top of food. 2. cream cheese (53F); krab sticks (54-55F); cooked eel (53F) in small prep sushi cooler. Cook stated food was placed in cooler from main cooler approximately 2 hours ago. Cooler has an ambient temperature of 50F. Cook placed food in reach in freezer. 3. milk (48F); butter (48-49F); tofu (48F); cream cheese (48F) in walk in cooler. Walk in cooler has an ambient temperature of 49F. Manager stated food has been in cooler for a couple of days. Manager moved food to main reach in freezer. Repeat Violation Admin Complaint - From follow-up inspection 2022-05-04: Tofu 50F, butter 48F, hydrated noodles 50F, raw steak 48F in walk in cooler. Cooler has an ambient temperature of 50F. Manager stated cooler had a 38F ambient temperature this morning around 11am and that all the food was temping at 38F. Manager moved food to reach in freezer. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board from main flip top cooler on cook line heavily stained and with deep cut marks that are no longer cleanable Repeat Violation Warning - From follow-up inspection 2022-05-04: Cutting board still the same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw fish stored over sushi sauces in sushi prep cooler. 2. Raw fish stored over prepped cucumber in sushi prep cooler. Employee properly stored raw fish. Reviewed proper separation with cook and manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on top of a soda box located in kitchen near exit door 6 rodent droppings on floor under soda rack located in kitchen near exit door 3 rodent droppings under dishmachine Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cooked handling raw steak then wiping his hands on a yellow towel, then using yellow towel to wipe prep counter and then handling plated food. After reviewing with cook, he washed hands and use sanitize towel to sanitize contaminated area. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. raw white fish (49F); cream cheese (51F); cooked shrimp (48F); krab sticks (49-52F) in display sushi cooler. Cook stated food was placed in cooler from main cooler approximately 2 hours ago. He also stated he forgot to turned cooler on until a few minutes ago. Cooler has an ambient temperature of 45F. Cook placed ice packs under and on top of food. 2. cream cheese (53F); krab sticks (54-55F); cooked eel (53F) in small prep sushi cooler. Cook stated food was placed in cooler from main cooler approximately 2 hours ago. Cooler has an ambient temperature of 50F. Cook placed food in reach in freezer. 3. milk (48F); butter (48-49F); tofu (48F); cream cheese (48F) in walk in cooler. Walk in cooler has an ambient temperature of 49F. Manager stated food has been in cooler for a couple of days. Manager moved food to main reach in freezer. Repeat Violation Admin Complaint

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. Sushi rice at room temperature held under time control in sushi area not time marked. Manager stated rice was cooked around 11am, cook time marked the rice. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board from main flip top cooler on cook line heavily stained and with deep cut marks that are no longer cleanable Repeat Violation Warning

Intermediate - No soap provided at handwash sink. No soap provided at handwash sink on cook line. Cook provided soap. Corrected On-Site Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in fly sticky tape hanging from shelf above cleaned plates in sushi station. Manager discarded sticky tape Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened drink stored on counter next to cooked eggs on cook line. Employee properly stored drink. Corrected On-Site Warning

Basic - Employee preparing food in customer section of dining area. Employee preparing sauces in dining room area near sushi station. Reviewed policy with manager. Warning

Basic - Floor soiled/has accumulation of debris. Floor soiled behind cooking equipment, stand alone reach in freezer, underneath dishmachine, and in back storage area near mop sink. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Accumulation of dead insects in fly sticky tape hanging from shelf above cleaned plates in sushi station. Manager discarded sticky tape Corrected On-Site Warning

Basic - Food stored on floor. 1. Case of cooking oil stored on floor on cook line. Cook properly stored oil. 2. Container of rice vinegar stored on floor in sushi area. Cook properly stored vinegar. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracking raw shell eggs and then handling cleaned equipment without washing hands. After reviewing with cook he washed his hands. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Raw shrimp and beef stored in plastic togo bags in main stand alone reach in freezer located at the end of the cook line. Reviewed with manager. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over krab sticks in main stand alone reach in freezer at the end of the cook line. Not all products commercially packaged. Chef properly separated food. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shell eggs stored over raw scollops in main flip top cooler across from wok station on cook line. Manager properly separated food. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese (55°F); raw spicy tuna (56°F); raw salmon (55°F); shredded krab sticks (56-57°F); cooked shrimp (55°F) in sushi reach in cooler in sushi station. Per cook food has been in cooler since yesterday. Chef discarded food. Reach in cooler has an ambient temperature of 50°F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (55°F); raw spicy tuna (56°F); raw salmon (55°F); shredded krab sticks (56-57°F); cooked shrimp (55°F) in sushi reach in cooler in sushi station. Per cook food has been in cooler since yesterday. Chef discarded food. Cooler has an ambient temperature of 50°F. See stop sale. Repeat Violation Admin Complaint

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. Sushi rice made at 10:30 am not time marked at 11am. After reviewing with chef, he time mark rice. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on spigot located outside near the grease trap. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained and with deep cut marks that are no longer cleanable Repeat Violation Warning

Intermediate - Identity of food or food product misrepresented. Online menu govern by the establishment advertises White tuna for the Fancy Q roll. Manager stated they use escolar not white tuna. Online menu also advertises red snapper under teriyaki and crabmeat under sushi rolls. Manager stated they use tilapia not red snapper and they use imitation krab not real crabmeat. Reviewed policy with manager. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls not marked and/or identified as a raw item in online lunch menu govern by the establishment. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online menu govern by the establishment missing consumer advisory for raw and undercooked food. Admin Complaint

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates provided not completed with required information. Reviewed with manager. Warning

Basic - Equipment in poor repair. Main flip top cooler on cook line has a torn gasket Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels stored on sushi prep counter. Reviewed with cook and chef. Warning