CHEN'S SUSHI KING INC

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler, vacuum sealed tuna thawed. See stop sale.

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. At reach in cooler, vacuum sealed tuna thawed. See stop sale.

Basic - Screen in door torn/in poor repair. Screen at cig door at rear of kitchen torn.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler, unwashed produce-zucchini stored over washed, cut carrots. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station reach in cooler - non food grade paper towels used as a liner for Krab sticks- operator removed. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw fish not commercially packaged stored over cooked egg- operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass reach in cooler - raw fish stored over Krab sticks- operator removed and stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter- operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station - noon food grade paper towels used as liner in contact with raw salmon - operator removed. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler- raw shell eggs 51F- cold holding- food not prepared or portioned today- food double panned and over stacked- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Container inside handwash sink at cookline- operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At sushi station- in use avocados with stickers still attached - educated operator - employee removed sticker and washed avocados. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer near prep area- raw pork not commercially packaged stored over Karbala sticks- operator moved pork to lower shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container in the Handwash sink, by cook line. Operator removed.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container no handle - inside the sugars container - operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarette, keys over flour container- operator removed.

Basic - In-use knives stored in cracks between pieces of equipment. Observed knife between cooler and prep table. Operator removed.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, tested 0ppm, operator primed sanitizer line, retested 100ppm Corrected On-Site

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 Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of reach-in cooler in sushi bar area has an accumulation of food debris

Basic - Cardboard used to line food-contact shelves. -cardboard lining shelf with flour container, operator discarded Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee coffee on prep table in sushi bar area, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off oven door, operator removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small black reach-in cooler in service area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in cooler gaskets in sushi bar area soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above handwash sink in kitchen soiled

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm Chlorine. Operator moved sanitation procedures to 3 compartment sink 100 ppm chlorine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored behind. Container with blanched broccoli on top rail flip top cooler. Observed a container with raw fish stored above a container with mayonnaise inside sushi bar cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler ; cooked shrimp wontons (52 - Cold Holding); seating on front counter area kale chopped (50 - Cold Holding); cut tofu (55 - Cold Holding). Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator moved kale to TPHC and time mark for remaining time of 3.5 hours. Operator moved wontons and tofu to inside of reach in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed containers with paint stored next to Togo cups and chopsticks on kitchen area. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed a container with ginger stored on the floor on front counter area also bottles of sake on the floor. Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken a container with raw fish stored above a container with sauce inside two door reach in cooler on cook line. Observed a container with raw salmon stored above a container with cooked imitation crab inside sushi cooler on front counter area. Operator stored properly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a container with bleach and paint stored right next to a container with flour on kitchen area. Operator stored properly. 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.at 200 ppm chlorine on kitchen area. Operator corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container inside hand washing sink on front counter area and on kitchen area. Operator removed. Corrected On-Site Repeat Violation

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