KANJI SUSHI & RAMEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar display: raw tuna (46F); raw salmon (47F); raw snapper (46F); cooked octopus (46F); cream cheese (46F). Operator placed items in reach in cooler at 11:25am. Temperature at 12:10pm: raw tuna (43F); raw salmon (45F); raw snapper (44F); cooked octopus (43F); cream cheese (43F). Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in sushi bar prep sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Frozen cooked shrimp thawing in Sushi bar hand sink. Operator removed shrimp. Corrected On-Site Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open soft drink can on prep table near sushi bar prep sink. Operator removed, Corrected On-Site Warning

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. Open soft drink can observed on table near prep sink at sushi bar. Operator removed. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk potato starch. Operator stored scoop properly. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen cooked shrimp thawing in standing water in sushi bar hand sink. Operator placed into reach in cooler. Corrected On-Site Warning

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. Chlorine tested twice at 10ppm. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter back door of kitchen and handle clean dishes without washing hands. Manager instructed employee to wash hands before starting work. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner on shelf in wait station. Operator placed label Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Quart container with no handle in bulk rice. Pint container with no handle in yum yum sauce in walk in cooler. Pint container with no handle in bulk cookie crumbs. Operator removed bowls. Corrected On-Site Warning

Basic - Food stored on floor. 3cases of food on floor in walk in freezer. Operator placed on shelf. Corrected On-Site Warning

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying clean dishes without washing towel. Manager instructed employee to allow dishes to air dry Corrective Action Taken Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk MSG. OPERATOR PLACED LABEL Corrected On-Site Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee in dish washing area dry hands on shirt Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee rinse hands in prep sink with gloves on. Then proceeded to work with food with out changing gloves and washing hands. Discussed proper handwashing with manager and they had employee wash their hands Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using hand soap to clean bamboo mat and scraper in hand sink without properly cleaning and sanitizing. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh salmon. Manager got aquaculture letter from distributor Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken in walk in cooler. Raw oysters in walk-in cooler stored over celery. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: shrimp tempura (75F - Hot Holding), manager will time mark and use tphc Warning

High Priority - Toxic substance/chemical improperly stored. Observed can of propane next to bottle of Baileys at bar Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dish washer wash hands in three compartment sink. Discussed proper handwashing with manager and they had employee wash their hands Corrective Action Taken Warning

Intermediate - Establishment not maintaining oyster tags for 90 days and oyster tags not marked with last date served. Observed blank tags from January and may Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing equipment in hand wash sink on sushi line. Observed drain line going into hand sink at bar Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Soy egg on menu served soft and not fully cooked. Warning

Intermediate - No soap provided at handwash sink. At right sushi station. Manager replaced Warning

Intermediate - No tag on or for original container of raw oysters. See stop sale. Observed opened bay in walk in cooler Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Cook time marked batch. Emailed to operator. Operator filled out paperwork Corrected On-Site Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted advisory Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen and fresh sushi fish not dated. Cooked chicken in walk in cooler not dated Warning

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed empty pitcher under paper towel dispenser at server hand sink with splash droplets from grabbing paper towels and is exposed to splash. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet pans stacked in dish area. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo sushi rice bowl not made of solid piece of wood in dry storage Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored inbetween make line and counter on cook line. Manager removed Corrected On-Site Warning