JIMMYS SUSHI BAR JAPANESE LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over avocados in glass cooler, tuna relocated Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind sushi bar Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Kitchen deli cooler gaskets soiled Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs not separated from onions. Discussed proper food storage with operator.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna in reach in cooler by kitchen entrance fully thawed in commercial vacuum sealed packaging that specifies to remove from packaging before thawing. Escolar and yellowfin tuna in reach in coolers between kitchen and sushi bar fully thawed in commercial vacuum sealed packaging that specifies to remove from packaging before thawing.

Intermediate - Bottle containing toxic substance not labeled in warewashing area. Operator labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar heavily grooved and stained with black mold like substance. Parsley at sushi bar being kept in old sanitizer bucket that plastic is rough and frayed, no longer cleanable.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area had fan sitting in it. Operator moved fan. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi bar.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink on cook line next to 2 compartment sink at 83F. Operator adjusted and retemped at 100F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at wait station. Repeat Violation

Basic - Cloth used as a food-contact surface. Unapproved Paper towels used to line containers with scallops.

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. Ground tuna, escolar and yellowfin tuna thawed in commercial packaging that specifies to remove before thawing. In reach in cooler at kitchen entrance.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar heavily grooved and stained with black mold like substance. Repeat Violation

Basic - Floor soiled/has accumulation of debris under cook line equipment. Repeat Violation

Basic - Hole in or other damage to wall under 2 compartment sink at end of cook line.

Basic - Ice buildup in reach-in freezer on cook line next to deli cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop by ice machine stored on dirty nonfood contact surfaces, on top of an inverted bucket touching a fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has accumulation of grease Repeat Violation

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Deli cooler on cook line has no light inside.

Basic - Unnecessary items/unused equipment on the premises. Lawn equipment being stored in out of order walk in cooler being used for dry storage.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in reach in cooler at entrance of kitchen. Discussed proper food storage with operator.

Basic - container installed for catching grease from hood drip tray missing from far left end of hood system

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - Ice scoop handle in contact with ice. Behind bar

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 handle in panko and flour bins

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen Accumulation of grease on wok station. Hood filters soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Krab stick thawing at room temperature in kitchen, moved to cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted to 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Quail eggs over avocados in reach in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Ceramic bowl in rice bin Warning - From follow-up inspection 2024-03-05:

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at end of sushi bar Repeat Violation Warning - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation Warning - From follow-up inspection 2024-03-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple individually portioned fish not dated in chest freezers Repeat Violation Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar Repeat Violation Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line Reach in cooler gaskets soiled on cook line Repeat Violation Warning - From follow-up inspection 2023-10-18: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables in reach in cooler under sushi counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler next to bar - cut mixed greens (51F - Cold Holding)

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw tuna not dated before frozen on site, discussed date marking procedures with operator

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice bin on cook line, removed during inspection. Scoop handles in seasoning bins across from cook line, removed during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Dead roaches on premises. 1 dead roach near single service storage room, area cleaned and sanitized. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit screen door of kitchen with holes in screen and gab at bottom.

Basic - Floor soiled/has accumulation of debris. Accumulation of grease on floor of cook line

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 handle in tempura flour bin on cook line, placement corrected Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in cut mixed greens, placement corrected Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Across from cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at sushi counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled across from cook line. Accumulation of grease on sides of fryers on cook line

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink with standing water outside rear kitchen door

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked rice in reach in cooler

Basic - Equipment in poor repair. Microwave in sushi are frame rusted.

Basic - Floor soiled/has accumulation of debris. Under fryers. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop laying in tempura flour. Handle in sugar. Corrected On-Site Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris. Small oven interior of doors soiled at sushi area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -masago (70F - Cold Holding) Discussed filing out Time as a public health control form or keeping item in reach in cooler Item held out for less than 4 hours Operator moved items to reach in cooler during time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -container with oil at stove has accumulation of grease Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice at prep sink Operator moved bowl during time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at prep station Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on shelf above prep table in kitchen -soiled apron on shelf with clean utensils

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee at sushi bar

Basic - Employee with no hair restraint while engaging in food preparation. -employee at sushi bar Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of food residue -wall next to reach in freezer chest in sushi bar area has accumulation of food residue Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer at prep station Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in masago at sushi bar Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at sushi bar have accumulation of food residue Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker has accumulation of food residue -hood filters have accumulation of grease -sides of fryers have accumulation of grease -reach in cooler adjacent of fryers have accumulation of food residue -exterior of black microwave in sushi bar has accumulation of food residue Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -old seaweed labels on containers at wait station area with panko Repeat Violation

Basic - Soiled dry wiping cloth in use. -at prep table in kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi bar Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -container with flour and panko at microwave in kitchen area Repeat Violation

High Priority - Container of medicine improperly stored. -tiger balm on shelf with plates and other food containers Operator moved ointment during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon over sauce in glass reach in cooler in dining room area Operator rearranged during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -masago(70°F - Cold Holding) Operator moved masago to reach in cooler during time of inspection. -food item was held out for less than 4 hours Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -on racks above washed vegetables at prep sink in kitchen area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top next to hand wash sink in kitchen has accumulation of grease -container with rice, panko, and tempura have accumulation of food residue -reach in cooler adjacent of fryers have accumulation of food residue -dish machine tray has accumulation of mold-like residue Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink in bar area

Intermediate - Spray bottle containing toxic substance not labeled. -above prep sink in kitchen

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -80 °F Operator fixed temperature during time of inspection to 100 °F . Corrected On-Site

Basic - -Floor soiled/has accumulation of grease at cooks line -wall in sushi bar at reach in freezer chest has accumulation of food residue

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop sugar in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at prep station in kitchen -cutting board at prep station in dinning room area Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -glass with water and straw on shelf above prep table -water bottle on prep table in kitchen Operator moved items during time of inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing Apple Watch while prepping sushi

Basic - Employee with no hair restraint while engaging in food preparation. -employees in kitchen

Basic - Ice buildup in reach-in freezer chest in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon in squid salad container at front prep station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at sushi bar have accumulation of food residue

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of wok station has accumulation of grease -sides of fryers have accumulation of grease -sides of grill have accumulation of grease -reach in cooler gasket soiled adjacent of wok station -reach in cooler adjacent of fryers have accumulation of food residue -exterior of ovens at sushi bar have accumulation of food residue -reach in cooler gasket in sushi bar have accumulation of food residueWarning Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -seaweed containers with cooked food items in reach in cooler adjacent of wok station -masago container has squid salad

Basic - Reuse of single-service or single-use articles. -seweed and squid containers Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temperature in kitchen Operator began running water during time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths in sushi bar area Operator moved cloths to sanitizer bucket during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -container with sugar in kitchen Repeat Violation