TSUNAMI SUSHI & HIBACHI

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishroom

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/01/24

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle holder in bar area. Cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishroom. chef replaced paper towels. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee clean shaker in hand washing sink. Chef corrected employee. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at this in dish area. Repeat Violation

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

Basic - Ice scoop handle in contact with ice. Serviceline in BOH

Basic - No handwashing sign provided at a hand sink used by food employees. Dishroom

High Priority - Non-food grade paper/paper towel used as liner for food container. Under cut fruit in bar area.

Intermediate - Handwash sink used for purposes other than handwashing. hand wash sink in far bar area storing brushes, dishroom hand wash sink stored equipment

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sinks in sushi area, cookline and dish room. Chef replaced all paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Dishroom. Chef replaced soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice from last week in WIC not date marked.

Basic - Ceiling tile missing. In sushi area.

Basic - Food stored on floor. WIF case of fish. Chef moved fish to shelf. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Hibachi grill chef cracked egg and touched clean utensils

Intermediate - Handwash sink used for purposes other than handwashing. Food and debris in back of handwashing sink in sushi area Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dishroom Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Chef placed on hat Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline knife between table and reachin cooler. Chef moved knife. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink stored above prepared salads in reachin cooler. Operator discarded drink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towels in hand washing sink. On sushi line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi line both hand washing sink. Operator replaced paper towels. Corrected On-Site

Basic - Food stored on floor. Food stored on floor in walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water on back prep sink.

High Priority - Pesticide-emitting strip present in food prep area. Observed a pesticide emitting strip in use in the sushi bar. The strip was discarded after discussing approved pesticides and the labeling on pesticide containers. Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed the sanitizer for wiping cloths in chlorine bleach solution exceeding 200 ppm in comparison to the color change reading on the container of chlorine test strips, Turing a dark brown. The solution was dumped and new water placed into the container and the sanitizer reads 100 ppm residual chlorine in comparison to the color change on the container of the chlorine test strips (orange brown). Discussed using 1 oz of bleach per gallon of water to attain between 50-200PPM residual for chlorine sanitizer. Corrected On-Site

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. Observed sushi rice that was made prior to 11am marked for both 11am and 5 pm on a printed time sheet. The actual time preparation was completed is not marked. The employee marked the actual preparation time on the tracking sheet after discussing proper marking for time as a Public Health Control. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed octopus in a container being water thawed in the sushi bar hand washing sink at the kitchen end of the bar. The container of food was removed from the hand washing. As part of the discussion, the approved facility drawings were accessed through the state On Base system to ensure that both sinks in the bar were approved as hand washing sinks. 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. Operator lacks the time as a Public Health Control form for items held monitored by time. A copy of the plan form was emailed to the restaurant.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the feeling of food grit in the grip area of refrigerator door handles.

Basic - Equipment in poor repair. Interior lid liner of the chest freezer is cracked and insulation is exposed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed blackened buildup on the gasket of the chest freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed boxes of unwashed produce with and over prepared food (rice) in the walk-in refrigerator.