RED PLUM SUSHI AND HIBACHI

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4lb defrosted tuna in vacuum pack.

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.Observed 4lbs tuna defrosted in package in walkin cooler. Emailed bulletin on thawing fish. Corrective Action Taken

Basic - Food stored on floor. Observed tubs of sauce and oil on floor.

High Priority - Nonfood-grade bags used in direct contact with Rangoon in the reach in freezer on the cook line.

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. Observed butter and cooked shrimp tempura with no time marking. The operator properly time marked the above foods. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a canister of butane stored near clean dishware at the sushi bar. The operator properly stored the butane canister. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for red pepper flakes. Observed a plastic food container with no handle used as a scoop for salt in the kitchen. The operator removed the scoops from the above foods. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels near the dish machine. The operator provided a trash can near the hand sink. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine wiping cloth solution at 0ppm. The operator added bleach to the solution. The chlorine wiping cloth solution is at 100ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not properly labeled in the kitchen.

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat sauces in the reach in cooler at the front counter. The operator properly stored the raw salmon. Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the butter had been held for approximately 1 hour. The operator stored the butter in the walk in cooler. Corrective Action Taken Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed a chemical spray bottle and a spray nozzle store in the handwashing sink near the dishmachine. The operator removed the items from the hand sink. Corrected On-Site Priority: Intermediate

Basic - Observed: 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. Observed thawed escolar not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the raw escolar. Priority: Basic

Basic - Observed: Food stored in a location that is exposed to splash/dust. Observed a container of soy sauce stored near the hand sink on the cook line exposed to splash. The operator properly the container of soy sauce. Corrected On-Site Priority: Basic

Basic - Observed: Food stored on floor. Observed bottled water stored on the floor in the kitchen. Observed plastic containers of soy sauce and oils stored on the floor in the kitchen. The operator properly stored the above foods. Corrected On-Site Priority: Basic

Basic - Observed: Ice buildup in reach-in freezer in front of the walk in cooler. Priority: Basic

Basic - Observed: No conspicuously located ambient air temperature thermometer in the reach in cooler on the cook line. Priority: Basic

High Priority - Observed: Raw animal food stored over canned/bottled drinks. Observed raw tuna stored over bottled beverages in the walk in cooler. The operator properly stored the bottled beverages. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over soup in the walk in cooler. The operator properly stored the soup. Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding) in the reach in cooler. The operator stated the pork has been held in the cooler for approximately 1 hour. The operator moved the pork to the walk in cooler. Corrective Action Taken Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Observed an opened tube of caulk stored with packaged foods in dry storage. The operator properly stored the tube of caulk. Corrected On-Site Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed plastic container lids stored inside the handwashing sink near the walk in cooler. The operator removed the lids making the hand sink accessible. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink near the mop sink. The operator provided paper towels for the hand sink. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels near the walk in cooler. Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for tempura batter in the reach in cooler. The operator removed the container from the batter. Corrected On-Site Priority: Basic

Basic - Observed: Ice scoop handle in contact with ice in the ice bin at the soda machine. The operator properly stored the ice scoop. Corrected On-Site Priority: Basic

Basic - Observed: In-use knife stored in cracks between pieces of equipment on the cook line. The operator removed the knife and placed in the dish area for cleaning. Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for rice and tempura flour not stored above the food. The operator properly stored the scoop handles. Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 78F standing water. The operator removed the scoop from the standing water. Corrected On-Site Priority: Basic