SHAKA SUSHI AND COCKTAIL BAR

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- ground chicken 47F. Must thaw under refrigeration or under cold running water. When temp reaches 41F, you pull and refrigerate.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed at chlorine dish machine. Chlorine 200 PPM. Employee corrected solution to 100 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 chlorine sanitizer 200 PPM. Repeat Violation

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

Basic - Food stored in a location .that is exposed to splash/dust at bar and sushi bar.

Basic - No handwashing sign provided at a hand sink used by food employees at bar and sushi bar. Provided handout to establishment. Corrective Action Taken Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket with sanitizer solution stored in hand wash sink at sushi bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in dry rice. Repeat Violation

Basic - Cloth used as a food-contact surface under food bowls in sushi bar and under sauce bottles at make bar. Employee removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Box of shrimp stored on floor in walk in freezer. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust near screw holes on both sides. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored rice. Manager removed bowl from rice. Corrected On-Site

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- beef short ribs 59F. ( water temp 76F).

Basic - Time/temperature control for safety food thawed under hot running water. Thawing- beef short ribs 59F. ( water temp 76F).

Basic - Cloth used as a food-contact surface at sushi bar under bowl of chopped green onion. Chef removed cloth from food contact surface. Corrected On-Site

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

Basic - Ice buildup in upright reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Chef placed soiled wet cloth in laundry. Corrected On-Site

Intermediate - Handwash sink used for purposes other than hand washing at bar. Strainer and scoop stored in sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi bar. Chef refilled the paper towels. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Interior top of ice machine has rust. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven handle.

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Krab 50F, salmon 48F, ahi tuna 48F. Items were prepped 3:00-4:15. Items placed on ice. Recheck- krab 41F, ahi tuna 39F,salmon 39F.Corrective Action Taken Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment in the ice machine.

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

Basic - Food stored on floor. Bags of rice stored on floor. Employee placed rice on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Manager printed and hung sign. Corrected On-Site