JELLY FISH BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures held in sushi bar (right) reach in cooler: HELD 3 1/2 HRS- smoked tuna 48F, salmon 46F, escadar 49F, yellow tail 48F, shrimp 49F. Employee put ice on items to rapid chill during inspection. Corrective Action Taken Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed five rodent droppings in kitchen on HVAC system. Warning

High Priority - Stop Sale issued due to adulteration of food product. Observed yellowfin tuna and shrimp in ROP package fully thawed with label indicating to remove from package before thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes 51F (24hrs), hard boiled eggs 45F (24hrs), steak 44F (24hrs), half shucked oysters 43/54F (over 24hrs).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 51F (24hrs), hard boiled eggs 45F (24hrs), steak 44F (24hrs), half shucked oysters 43/54F (over 24hrs). See stop sale. Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags out of order.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi menu without identifying items that are raw.

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 yellowfin tuna and shrimp in ROP package fully thawed with label indicating to remove from package before thawing. See stop sale.

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. Dish machine 0 ppm. Manager had 3 compartment sink set up sink testing at 200 ppm Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Informed operator he would need to acquire parasite destruction or aquaculture paperwork before resuming serving raw identified item tuna,salmon. Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.deflector in ice machine behind bar and ice machine outside of walk in cooler had slim built up on it.