SUSHI BANG BANG

High Priority - Container of medicine improperly stored. Observed Hand lotion over flip top cooler in kitchen. Operator stored hand lotion properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On counter in kitchen: Miso soup (103F - cooling) at 2:40; cooling since 12:45 At current rate of cooling product will not reach 70F within 2 hours. Operator placed soup back on stove to reheat to 165+F and then restart cooling process. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked lobster, raw salmon over avocado at sushi low boy coolers. Raw shrimp over fully cooked eggs not in commercial packaging at reach in freezer. Operator stored all products properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad and paint scraper stored in hand wash sink at sushi area. 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. Not available at time of inspection. Time control procedure emailed to operator.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator added 1/2 tablet more quaternary sanitizer to sanitizer solution. Corrective Action Taken

High Priority - Time/temperature control for safety Sushi Rice 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 was 1 hour ago. Sushi rice in kitchen cooked one hour ago not monitored and time marked when leaving temperature control below 135F. Chef time marked in kitchen. However when rice was brought to Sushi Bar time was changed to the moment when it arrived at sushi bar. Time starts in the kitchen, after the temperature goes below 135F. Sushi chef marked properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 64F on prep table at sushi bar. Removed from temperature control 1 hour ago. Not prepped or portioned today. Sushi chef placed cream cheese back into refrigerator. Corrective Action Taken

Intermediate - No chemical test kit provided when using quaternary sanitizer at three-compartment and wiping cloths container. Repeat Violation

Intermediate - No chemical QAC test kit provided when using QAC sanitizer at wiping cloth containers. Repeat Violation

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. Escolar at sushi station in refrigerator not removed from vacuum package. Sushi chef stated removed from freezer this morning. Sushi chef removed packaging. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Crab and lobster meat thawing in standing water in prep sink in kitchen. Cook turned water on. Corrected On-Site

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. Sushi chef portioned raw salmon for raw consumption without wearing gloves. Sushi chef put gloves on. Corrected On-Site

High Priority - Raw fish stored over sliced tomatoes and peppers. Operator removed fish. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400ppm + QAC in kitchen . Manager set up fresh solution at 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and utensils stored in sink next to dish machine and at sushi bar. Operator removed items. Corrected On-Site

Intermediate - No chemical QAC test kit provided when using sanitizer at three-compartment and wiping cloth container.

Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning paper towel in contact with cooked asparagus- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy cooler raw tuna over cooked shrimp - operator inverted. Raw scallops over ice cream in reach in freezer - operator inverted. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's, ladies employees bathrooms.

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided Corrected On-Site