BONDI SUSHI

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form via email to operator.

Basic - Food not stored at least 6 inches off of the floor. Observed cardboard box with fish inside not stored at least 6 inches off of the floor at walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a prep cook cut raw fish and put in the walk-in cooler. Came of cooler and discarded his gloves and put on new gloves no hand washing.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a sushi chef touch his phone and then touched raw fish.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a red plastic bucket with a scrubbing pad in water in the sink at the sushi station.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Albacore, Yellowtail scallion, and yellowtail jalapeno on the menu. As per the cook those items are raw.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the sushi station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with cleanup procedures via email.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided manager with consumer advisory. Advisory was posted during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans not stored inverted at storage area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.

Basic - Single-service articles improperly stored. Observed box of fiber plates on floor at three compartment sink area.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine, located next to three compartment sink, no measuring device available for measuring utensil surface temperature provided at time of inspection. Warning - From follow-up inspection 2023-05-01: Time Extended