Atami Grill & Sushi

Observed slicer with food residue stored as clean on shelf near dish machine. Food contact surfaces must be stored clean to the sight and touch. COS by placing in 3 compartment sink to be rewashed.

Observed dish machine dispensing 0 ppm Cl- after being ran several times. For proper sanitation of dishes, dish machine must dispense 50-100 ppm Cl-. COS by filling 3 compartment sink with 100 ppm Cl-. Must use 3 compartment sink for sanitation until dish machine is fixed.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in reach in coolers and prep top unit in main kitchen area. The ambient air temperature (AAT) of the reach in cooler across from grill was 41°F. The AAT of the reach in cooler at the kitchen entry was 50°F. Observed raw salmon and raw steak sticking above prep top unit out of temperature control. TCS food must be cold held at 41°F or below. COS by moving TCS food from reach in coolers to different units. COS by moving salmon and steak to reach in cooler underneath prep top. Do not overfill prep top unit, and do not use reach in coolers until they are fixed and can hold TCS food at 41°F or below consistently.

Observed scoops / utensils hanging on splash guard, exposed to splash from the dirty dish area of the dish machine. Must store utensils in a clean, dry location not exposed to potential contamination. COS by rewashing utensils then placing them on dish shelf.

Observed tilapia being served as red snapper. Fish must be honestly presented. Must update menu.

Observed sushi rice utilizing Time as a Public Health Control (TPHC) not discarded after 4 hours. Sushi rice was placed on TPHC at 10:35 AM and was still in use at 3:00 PM. COS by throwing away rice. Highly suggest training staff on the importance of discarding within 4 hours.

Observed raw meat stored in grocery bags in walk in freezer. Must store food in food grade containers. COS by placing food in food grade containers.

Observed ice scoop stored on dirty surface above ice machine door. Must protect food from miscellaneous sources of contamination. COS by rewashing ice scoop.

Observed sanitizer bucket at 0 ppm Cl-. Must store wiping cloth in Cl- solution of 50-100 ppm Cl-. COS by making new bucket at 50 ppm Cl-.

Observed broken tiles in some areas in main kitchen. All physical facilities must be maintained in a state of good repair. Must fix.

Observed time/temperature control for safety (TCS) foods such as pork wontons, cabbage, and raw shrimp in prep top units being cold held above 41°F. Units are working but products were improperly stored in unit; products were in double pans and not sitting directly in unit. COS by discarding.

Observed sushi rice prepared at 10:40AM not discarded after 4 hours. Rice was still being used at 3:05PM. COS by discarding.

Observed green onions and Bok choy stored directly in grocery and trash bags. Food may only be stored in food-grade bags. COS by moving to containers.

Observed chlorine sanitizer bucket used for dining tables at 0 ppm. Must be between 50-100 ppm. COS by remaking sanitizer at proper concentration.

NOTE: Two bucket system must be used (both containing sanitizer). One bucket is to wash table the other is to rinse.

Observed employee picking up spilled food off floor and failing to wash hands before switching tasks and handling other food. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS by instructing employee to wash hands.

Observed tilapia being served as red snapper. Fish must be honestly presented. Must update menu to list tilapia OR purchase true red snapper.

Observed shrimp in back kitchen area being being cold held above 41°F.[SEE TEMPERATURE OBSERVATIONS]. Person in charge stated that employees leave out while busy then place back in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding.

Observed spicy tuna, spicy crab, and kale left sitting outside of temperature control at sushi bar. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by moving to cooler.

Observed inspection report not prominently displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted properly.

Observed box holding drink lids stored next to handwashing exposed to splash and beneath soap dispenser. Must store in a manner that prevents contamination. COS by moving.

Observed areas if low grout and broken floor tiles in kitchen area. Must repair.