BAMBOO SUSHI BAR AND HIBACHI EXPRESS

Basic - Unwashed fruits/vegetables stored with ready-to-eat food: Walk-in cooler has fresh carrots, beets, limes, and lemons on the top shelf over bottled, canned, jarred, and panned ready to eat foods. General Manager had employee rearrange everything for proper storage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - door for ice machine dirty. Assistant General Manager had employee clean during inspection. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - manifold temperature reads 208° F during final rinse cycle. However, inspector's calibrated thermapen reads 158.2° F. Third compartment of three compartment sink set up for sanitizing dishes. Dish machine company called. Corrected On-Site

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 removed his hat and ran his other hand through his hair. He then proceeded to go to a reach-in cooler to grab a tray of condiments. Inspector stopped him before he did and asked him to wash his hands. He complied. Manager gave corrective feedback to employee. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - establishment uses a high temperature dish machine for washing, rinsing, and sanitizing the dishes. The gauge was reading 24° F and inspector's thermapen was reading 155° F. Three compartment sink set up for sanitizing dishes. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - establishment uses a high temperature dish machine for washing, rinsing, and sanitizing the dishes. The gauge was reading 24° F and inspector's thermapen was reading 155° F. Three compartment sink set up for sanitizing dishes. Maintenance company called for repair. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - buckets of sanitizer made but tested to 0ppm. Manager checked dispenser and tube was not in solution. Had employee make new buckets. Corrected to 200ppm. Corrected On-Site

High Priority - Employee washed hands with cold water. - sushi bar employee used cold water to wash his hands but then used hot water at the inspector's urging. Corrected On-Site