ROCK N ROLL SUSHI

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no scoop instead container of sesame seeds

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with dust above clean food storage rack

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior doors of flip top reach in coolers soiled with rust and old food debris at kitchen cook line

Basic - Observed multiple In-use utensils stored in standing water less than 135 (89F); degrees Fahrenheit at mini crock pot on prep counter

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength at 0 ppm Operator mixed

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and grabbed AirPod from ear and then proceeded to prepare sushi without changing gloves or washing their hands- educated operator - employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over cooked pork- operator removed and stored properly. At reach in cooler raw tuna stored over sauces- operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - raw fish 46F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food stored above fill line - operator placed in reach in cooler to quick chill. Corrective Action Taken

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. See stop sale. No time mark for sushi rice and tempura shrimp - held under time as a public health control- operator time marked for remaining 3 hours. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked rice 66F at 5:20 to 65F at 5:35( cooling since 3:50) food over stacked and covered- at current rate of cooling food will not r recent to 41F within remaining time- operator placed in ice bath to quick chill.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water of 124F.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by make station- in use avocados with stickers still attached - educated operator - employee removed.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed hot honey yellow fin tuna roll, spinach tuna crisp rice roll "hot riffs" special menu- per operator, items are advertised and sold raw. Operator began process to mark rsw items with asterisk. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys and bottle of lip gloss on top of ice machine at bar counter. Observed employee personal food stored over plastic containers of sauces at reach in cooler bar Operator removed all items. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of dry rice at kitchen. Operator stored properly.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 salmon filet not removed from Commercially processed reduced oxygen package fully thawed in walk in cooler. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator sent written procedures via email. Operator printed proceduresCorrected On-Site **

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build of dust on air vents above clean dish rack in kitchen area.

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 salmon filet not removed from Commercially processed reduced oxygen package fully thawed in walk in cooler. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe employee drink cup on prep table next to box of avocados . Operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wash cloth solution stored on floor in kitchen prep area. Operator store items properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink at servers area used by food employees. Operator provided sign Corrected On-Site