IKIGAI SUSHI TAKE OUT

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. Dish machine tested at 0PPM. Machine was primed at retested at 50 PPM Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0PPM. Test kit not used to check sanitizer

Intermediate - Handwash sink used for purposes other than handwashing. Abrasive pad and rice scoop in hand wash sink at front counter. Items relocated. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sushi fish at front counter not date marked.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop inside reach-in cooler. Repeat Violation

Basic - Equipment in poor repair. Torn gasket on standing reach-in cooler Repeat Violation

High Priority - Container of medicine improperly stored. Cough medicine stored above Yummy sauce inside reach-in cooler at front counter. Manager removed. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Flat spatula inside standing water on cook-line less that 135F. Employee placed utensil in metal container on flat top grill. Corrective Action Taken

High Priority - Live, small flying insects found One live fly at sushi counter. Not observed landing on food contact surfaces. Discussed and educated with manager.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to line raw tuna.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpackaged frozen fish stored above commercially packaged ready to eat food in reach-in freezer located in dry storage room. Manager relocated item. 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. Inspector will provide at the conclusion of interview.

Intermediate - Handwash sink used for purposes other than handwashing. Single service cup and metal scrub inside handwash at sushi counter. Employee removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front counter with blue liquid. Manager labeled bottle as windex. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and sauce container. Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on standing walk-in cooler and prep walk-in cooler across from cook-line.

Basic - Food stored on floor. Cooking oil stored on floor next to cookline. Manager relocated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach-in freezer located in kitchen.

Basic - No Heimlich maneuver/choking sign posted. Inspector will provide a choking poster at the conclusion of inspection.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of coke inside sushi reach-in cooler. Manager discarded item. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored inside mop bucket unable to air dry.

High Priority - Lowe's hardware store container used for food storage - direct contact with dehydrated pasta in reach-in cooler across from sushi bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler across from sushi bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter at 2:07pm. Operator added ice bath. Rechecked temp at 2:47pm a. cooked corn (63F - Cold Holding); 54f b. raw salmon (57F - Cold Holding); 49f c. raw tuna (63F - Cold Holding) 56f Corrective Action Taken

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. No time mark for cooked rice at sushi bar. Employee time marked rice. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside bowl of hand wash sink at end of cooks line. Operator removed strainer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw salmon and Escolar not date marked in reach-in cooler at sushi bar. Operator date marked items. Corrected On-Site

Intermediate - Spray bottle at front cash register containing windex substance not labeled. Operator labeled spray bottle windex. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching MSG and Salt in containers located on bottom shelf of cooks line.

Basic - One commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler across from sushi bar.

High Priority - Nonfood-grade bags used in direct contact with food Grocery bag used to cover rice in reach-in cooler on cooks line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in upright refrigerator across from sushi bar.

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. Cooked rice at sushi bar has no time mark. Operator time marked rice. Corrected On-Site

Intermediate - Spray bottle located near cash register containing toxic substance not labeled.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in upright refrigerator across from sushi bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of cutting board on reach-in cooler on cooks line. Operator removed hat. In the process of cleaning and sanitizing cutting board. Corrective Action Taken

Basic - Reach-in cooler interior have accumulation of soil residues.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (80 - Hot Holding) Emailed Time as a public health control form

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -utensils stored in soiled containers at dry storage rack

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -at sushi station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table Employee moved water bottle during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at three compartment sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over sauces in reach in cooler Discussed proper hierarchy with operator

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Corrected to 200 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station -container with panko at fryer Employee began labeling containers during time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -masago (50°F - Cold Holding) Discussed storing food in reach in cooler at all times below 40 °F or holding food on Time as a public health control

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink at front Operator replenished during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans on dish drying rack

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of fryer in kitchen has accumulation grease

Basic - Old labels stuck to food containers after cleaning. -old label stick to containers at three compartment sink

Basic - Single-service articles improperly stored. -to go boxes on floor in dinning room Operator moved from off floor during time of inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -frozen krab meat thawing in standing water Operator moved to cooler during time of inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. -container with flour and tempura not labeled -squeeze bottles at front counter not labeled