Wasabi Sushi & Steak Japanese Restaurant

Observed accumulations in ice machine. Inside of ice machine shall on a regular basis by removing ice, thoroughly cleaning inside top/sides/mechanical parts, rinsing with clean water, and then sanitizing before returning to service.

Take entire front off to access the inside top and thoroughly clean. (Wash, Rinse, Sanitize)

Sanitizer concentration in sanitizer buckets was less than 50ppm chlorine. Chlorine sanitizer shall be maintained between 50-100ppm.

COS - 50ppm

Walls throughout kitchen especially near hand wash sink are in need of a thorough cleaning. Facilities shall be maintained in clean condition and composed of smooth/easily cleanable durable materials.

Observed encrusted accumulations in ice machine. Inside of ice machine shall on a regular basis by removing ice, thoroughly cleaning inside top/sides/mechanical parts, rinsing with clean water, and then sanitizing before returning to service.

Observed chopped cabbage, cooked broccoli, and cooked brown rice without datemark. All TCS foods shall be date marked with a consistent system either the day it opened/prepared or the day it needs to be discarded.

COS: properly date marking these items

Observed Tofu and yum yum sauce that were dated 1/7/25 and today is 1/15/25. TCS foods shall be used or discarded within 7 days of opening or preparation.

COS: Discarding

Observed fish thawing in 3 compartment sink without constant running water. Thawing shall occur in refrigeration or under constant running water.

COS: Water turned on for Continuous flow

Observed towels stored in top of small prep table, on tray on microwave that holds knives, on utensil storage rack, and hot beverage station. Wiping towels shall be stored in sanitizer when not in use and shall not be used to store clean equipment/utensils.

COS: Removing all towels and re-washing utensils.

Kitchen doors have been repaired with tape and are no longer smooth/easily cleanable proving location for bacteria harborage. Replace/remove doors

Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of cooler was about 46°F with temperature of TCS ranging between 45-48°F. COS by discarding.

Observed no time documentation on rice held at room temperature at sushi bar.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control;

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by reheating rice to at least 165°F and placing time documentation on product.

Observed clean dishes stored directly on dirty towels in cook area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by removing towels and rewashing dishes. Must store dishes on clean surfaces.

Observed raw chicken thawing in vegetable/rice sink. This sink should only be used for vegetables and rice. COS by removing chicken and thoroughly washing and sanitizing sink.

NOTE: food may not thaw at room temperature. Must thaw while submerged under continuously running water, in cooler, or as part of the cooking process.

Observed chlorine sanitizer bucket at sushi bar at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration.