KOIZI ENDLESS GOURMET GRILL AND SUSHI

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed several containers inside Fry station reach in cooler with ; cream cheese rolls at 12:41pm (56°F - Cooling); imitation crab rolls at 12:41pm (56°F - Cooling). Per operator products cooling since last night. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored above a container with cooked beef inside walk-in cooler. Operator stored properly Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed several containers inside Fry station reach in cooler with ; cream cheese rolls at 12:41pm (56°F - Cooling); imitation crab rolls at 12:41pm (56°F - Cooling). Per operator products cooling since last night. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several containers stored on top of sushi table on sushi bar area with raw salmon (55°F - Cold Holding); cream cheese (55°F - Cold Holding); imitation crab (55°F - Cold Holding); raw tuna (55°F - Cold Holding). Per operator all products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved products to inside of reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. Observed two containers with sushi rice on sushi bar area not time marked. Per operator products stored for approximately 5 hours. Operator discarded.See Stop Sale.

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. Observed two containers with sushi rice on sushi bar area not time marked. Per operator products stored for approximately 5 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with tempura shrimp (108°F - Hot Holding)stored inside hot box on sushi bar area. Per operator product stored for approximately two hours. Operator decided to use time as a public health control form and time marked product for the remaining time of 2 hours. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 200 ppm on sushi bar area. Operator corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed several plastic containers inside hand washing sink by 3 compartment sink. Operator removed. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the bar. Operator provided paper towel.

Intermediate - No soap provided at handwash sink.at the bar. Operator provided soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employees personal beverage above prep tables and coolers throughout the restaurant. Operator discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons at 70°F. Operator drained water Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two blocks of salmon thawing at room temperature on sushi bar area. Operator moved to inside of reach in cooler. Observed pork thaw on standing water on cook line. Operator opened water flow Corrected On-Site