TANK'S SUSHI BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped sauces in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects on sticky glue trap on cooks line, manager discarded glue trap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Large clear container used to scoop rice, black bowl used to scoop tempura. Manager removed bowls from rice and tempura mix. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement ceiling tiles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent above prep table.

Basic - Equipment in poor repair. Torn gasket on white chest freezer

Basic - Floor soiled/has accumulation of debris. Floor soiled with black debris under cooking equipment.

Basic - Floor tiles missing and/or in disrepair. A few broken floor tiles near back door

Basic - Single-service articles improperly stored. Single service plastic food containers stored on Floor at entrance to kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves. Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Men's restroom Hand Wash Sink with low water pressure.

Intermediate - Handwash sink not accessible for employee use at all times. Rear Hand Wash Sink by walk in cooler blocked by boxed foods. Per Person In Charge recent delivery.

Intermediate - Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink by walk in cooler with frozen beef in sink. Moved by manager. Single service Saran Wrap by frontline Hand Wash Sink. Moved by manager. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature sanitizing testing device.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Equipment in poor repair. Walk in cooler floor in poor repair. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Soiled floors/ grease buildup on floors under cook line.

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin wait-station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen and walk in cooler. Soiled exterior of coolers.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut squash in original delivery box. Walk in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in kitchen Hand Wash Sink and frontline Hand Wash Sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Raw beef , frozen seafoods thawing at room temperatures in kitchen and in rear Hand Wash Sink. Moved by manager Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw tuna and salmon over unwashed lettuce.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per operator dishmachine is high temperature, no color changing heat test strips or irreversible water proof thermometer. Operator spoke with chemical service company to send test kit. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the garlic in oil container in the walk in cooler. Operator removed the portion cup to replace with scoop with handle. Corrected On-Site Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Wet cardboard lining floor of the walk in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles installed over dish area. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean plastic containers stored on dish rack on the floor under the dish machine. Repeat Violation

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. In the reach in cooler at the sushi bar, vacuum packaged container of thawing escolar fully sealed in reduced oxygen packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean center prep table. Employee beverage on reach in chest freezer, operator relocated the employee beverage from the reach in freezer. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal bowls stored on shelf of the warewashing area stacked while wet. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling hood has grease dripping from hood to wall behind cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in water on the flat top grill at 91F. Operator adjusted the heat nozzle of the grill to raise the water temperature. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar reach in cooler has mold like substance build up on the door gaskets. Sliding door sushi bar cooler has debris build up at the ends of the tracks. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in the waitstation area and main cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping and scooping green onions with barehands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly over the main prep table in the kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic carry out bag used in direct contact to store krab rangoons in the reach in chest freezer. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon in plastic wrap stored over ready to eat noodles.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, tofu (47F - Cold Holding); dumpling (45F - Cold Holding) both stored above the cooling plane of the reach in cooler. Operator states stored inside the reach in cooler overnight and then placed on top of the reach in cooler about 15 minutes prior. At conclusion of inspection dumpling second temperature (51F - Cold Holding); tofu second temperature(52F - Cold Holding). Operator discarded the food items. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, tofu (47F - Cold Holding); dumplings (45F - Cold Holding) ; both stored above the cooling plane of the reach in cooler. Operator states stored inside the reach in cooler overnight and then placed on top of the reach in cooler about 15 minutes prior. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection establishment is out of chlorine test strips to test the dish machine and sanitizer solution buckets.

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoop in bulk rice and salt container. Operator removed the plastic cups. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used to create shelf and store margarine and garlic between the flat top grill on the main cook line. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles installed over the warewashing area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Plastic containers stored on dish rack on the floor of the warewashing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the in use prep table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored over raw shell eggs and unwashed produce for customers consumption. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of single service carry out container lids.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the two compartment sink, clean containers stacked while wet.

Basic - Food stored on floor. On the main cook line, container of cooking oil stored on the floor. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the hood system on the main cook line.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on the oven door handle on the main cook line and knives stored between prep table and flip top reach in cooler. Operator relocated all utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line and reach in cooler doors behind the sushi bar counter have mold like substance build up on the door gaskets. Repeat Violation

Basic - Single-service articles improperly stored. Container of single service carry out lids stored on the floor by the waitstation entrance to the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the main cook line prep table and cutting board and behind the sushi bar counter on the cutting boards. Sanitizer solution in the waitstation area stored on the floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container missing product labeling. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer, frozen breaded calamari stored in plastic grocery bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the flip top reach in cooler, raw beef stored over raw scallops. Operator relocated the raw beef to the correct storage location. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, on the bottom of the stack of shell eggs, one cracked egg. Operator discarded the broken shell egg. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in chest freezer door gaskets have mold like substance spots. Flip top reach in cooler doors have food debris build up in the corners of the doors. Cutting board behind the sushi counter has mold like substance spots on the sides of the cutting board. Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection, high temp dish machine with chlorine backup sanitizer at 160F and 0ppm chlorine. Operator instructed employee to set up sanitizer solution in the two compartment sink. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In the bulk flour and bulk rice containers, plastic portion cup used as a scoop. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In the walk in cooler, cardboard lining the middle shelf. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At time of inspection employee beverage stored on clean prep table and open employee beverage over flip top reach in cooler. Operator voluntarily discarded both employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal milk stored in the walk in cooler and reach in cooler behind the sushi bar with products to be sold to customers.

Basic - Food stored on floor. On the main cook line, jugs of fryer oil stored on the floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main kitchen line, tongs stored hanging on the oven door handles. Operator relocated the tongs to the correct storage location. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through kitchen, multiple wet wiping cloths stored on clean prep tables and cutting boards.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour at the end of the main cook line with no product labeling.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly over the prep table closest to the warewashing area and flat top grill. Operator attempted to remove the fly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken in metal bowl stored over plastic container of cut and prepared vegetables. In the walk in cooler raw shell eggs stored on shelf over raw shrimp. Repeat Violation Admin Complaint

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. At time of inspection shrimp tempura and container of butter held on time as public health control on the main cook line between the fryers and flat top grill with no time marking for the products. Operator states tempura cooked 30 minutes prior and butter placed on time at time of opening daily at 11am. Operator placed a time mark on the product containers. Establishment is missing one page of the time as public health control written plan. Inspector provided a new form to be filled out by the operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the soda dispenser inbetween the sushi bar area and the main cook line, build up of mold like substance around the top of the Hi-C drink nozzle.

Basic - Bowl or other container with no handle used to dispense food. In container of tempura stored on the prep table opposite the fryers on the main cook line, single service plastic container used as scoop. On the end of the main cook line closest to the rear exterior door, single service plastic portion cups used as scoops in bulk containers of rice. Operator removed all plastic portion containers from products. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. In the walk in cooler, cardboard used to line shelf under raw shell eggs.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top reach in cooler opposite from the wok station has deep cutting grooves. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line, employee beverages stored on the top portion of the flip top reach in cooler, on the shelf over the prep table by the rear exterior door and on the prep table used to plate food behind the flat top grill area. Operator relocated all employee beverages. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At the prep sink area, shrimp stored in container on the floor, employee relocated the shrimp to the walk in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At time of inspection, multiple tongs stored on oven door handle on main cook line. Operator relocated all tongs to the proper storage locations. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the flat top grill on the main cook line have accumulation of grease. Repeat Violation

Basic - Single-service articles improperly stored. In the main dining room under the tables used for carry out orders to be packaged, single service dinner napkins stored on the floor.

Basic - Stored food not covered. In the reach in chest freezer, frozen lobster tail stored in container with no lid or protection. Operator instructed employee to wrap the lobster tail in plastic wrap. On the bottom shelf of the main cook line, crispy topping containers stored with no lid or cover. Operator placed a lid over the toppings. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. In the wait staff are at the entrance to the kitchen, sanitizer solution bucket stored on the floor. Operator placed the sanitizer solution on top of a empty bucket. Corrected On-Site