PUBBELLY SUSHI

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches during food preparation.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over avocados a5 WIC.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (95F - Cold Holding). As per staff less than 2 hours. Provided Time as a Public Health control form to operator. They are already tracking time, but had no written form.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at cook line with metal container inside.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at entrance to kitchen. Paper was provided. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed inside containers of grounded bread and flour. Containers were removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at 3CS area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at sushi station grooved. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing a watch.

Basic - Equipment in poor repair. Observed RIC gaskets in disrepair across from fryers.

Basic - Food stored on floor. Observed box of chicken on WIF floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at entrance to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF at prep area with soiled gaskets. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken wings with no date and time. As per PIC made yesterday.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at edge of dm machine sink and wall.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flours and other ingredients not labeled at prep area.

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean kitchen top surfaces of all shelves from Excessive dust.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable. Food preparation section.

Basic - Food stored on floor. Box of corn, in food, preparation area.

Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish in room temperature being thawed.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at from sushi station hand sink.

Intermediate - Nonfood-grade basting brush used in food.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light not functioning. Observed at cook line area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at front service reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and pork loin thawing at room temperature.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-04: Accumulation of debris on exterior of warewashing machine. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed and sink soiled in kitchen. Observed fan cover soiled in walk in cooler. - From follow-up inspection 2024-04-04: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed and sink soiled in kitchen. Observed fan cover soiled in walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. - From follow-up inspection 2024-04-04: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Time Extended

Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - From follow-up inspection 2024-04-04: Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-04: Basic - Walk-in cooler shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. - From follow-up inspection 2024-04-04: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food items off temperature raw garlic 53 f raw bokchoy 51 f Avocado 53 f cheese 56 f Corrective action taken cook place all food items inside walk-in cooler. Corrective Action Taken Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on drainboards or equivalent. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reaching cooler edamame 56 f kimche salad 49 f cheese 57 f cook place item off temperature to a working cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on drainboards or equivalent. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge not working. Repeat Violation

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in standing water.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 10-1-2021 Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food workers wearing jewelry while working with food.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris throughout kitchen oven.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient temperature to most kitchen coolers throughout.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over vegetables in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Observed box of lemons stored on floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. At the time of the inspection observed gauge for rinse cycle does not mark final rinse.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing at room temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry.