SUSHI CAFE 581

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cucumbers being prepared cut bare hands. The operator indicates that the cucumber is used raw/fresh and is not cooked. Operator had employees place gloves on their hands. Corrective Action Taken Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoops water (87F) with scoops in the water. The water was drained away. Corrective Action Taken Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server clear dirty dishes and return to duties without washing their hands. The operator instructed workers to wash their hands. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad (48F - Cold Holding) in the glass door refrigerator across from the fryers. The dressing was made 5/16. The salads were made at 11:00, today. Observed crab stick (57F - Cold Holding); spring rolls (57F - Cold Holding) set on top of the containers in the top of the refrigerated make table that is across from the griddle. The items are out of the refrigerated zone of the make table. Tofu in the top of the table measures 43F and chicken is 36F in the reach in portion of the refrigerator. The items were moved to the freezer to cool. Discussed loading the refrigerator by the meal period/daily and making room for temperature control food. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brownish buildup on the wire shelving in the 2 door reach in refrigerator under the rice warmers. Warning

Intermediate - No soap provided at handwash sink. Observed soap for washing hands is not present at the sushi bar. Soap was made available during the inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee drink on the counter under the sushi bar over shelf. Warning

Basic - Garbage on the ground and/or pad around dumpster. Observed trash and debris on the ground around the shared dumpster Warning

Basic - Stored food not covered. Observed individual bowls of salads stack without a barrier between the bowl and the salad above it. The bowls were I stacked. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna measure 46F in the walk-in refrigerator. The operator indicates that water thawing was used to thaw the sealed packages. Discussed use of water thawing and ensuring the food doesn't rise above 41F during the process. The tuna were placed in the freezer to cool. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese slices (47°F - Cold Holding); crab and cream cheese (48°F - Cold Holding); miso mix (48°F - Cold Holding) in the walk-in refrigerator. Warning - From follow-up inspection 2021-08-05: Cream cheese measures 45°F, imitation crab measures 44°F, noodles measure 49°F, miso mix measures 44°F, Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed cracked doors with duct tape on the sushi display cases. Observed torn door gaskets on reach-in refrigerators. Warning - From follow-up inspection 2021-08-05: Observed torn door gaskets on reach-in refrigerators. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes of avocados and buckets of sauces stored on the floor in the back storage area Warning - From follow-up inspection 2021-08-05: Buckets observed on the floor in the back storage area. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese slices (47°F - Cold Holding); crab and cream cheese (48°F - Cold Holding); miso mix (48°F - Cold Holding) in the walk-in refrigerator. Warning

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 found not time tagged. Worker disposed while discussing time tagging the rice. New batch time tagged upon placement at service area. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of octopus in the sushi bar hand washing sink. Container of food removed. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured at the soda station. Secured during inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on the shelf by the fryer and above food ingredients. Drinks moved to approved location. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed cracked doors with duct tape on the sushi display cases. Observed torn door gaskets on reach-in refrigerators. Warning

Basic - Food stored on floor. Observed boxes of avocados and buckets of sauces stored on the floor in the back storage area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the wire shelves by the fryer. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab thawing in a bowl on a drain board of the triple sink. Warning