ATAMI GRILL SUSHI

Observed the only hand sink behind the bar not accessible; hand sink was blocked by a reach-in cooler that PIC stated was placed there last week.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed the only hand sink in the main kitchen without paper towels.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

COS: paper towels provided

Observed the only hand sink in the main kitchen without hot water; per the person in charge the know broke and the hot water can't come out.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF

Observed dishes being actively washed in the dish machine located in the main kitchen at a sanitizer solution (chlorine) concentration of 0ppm

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), for chlorine 50-100ppm

NOTE: Facility may not use this machine until approval from the health authority is given

PIC stated they have called a technician to service machine.

Observed the person in charge add non-food grade bleach to the water in the sanitizer compartment of the 3-compartment sink, while dishes were being sanitized

C/A: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

COS: water discarded; sink cleaned out, dishes re-washed, rinsed and sanitizer solution re-made with food-grade bleach observed at 100ppm

Observed red, yellow, and clear squeeze bottles (containing soy sauce, vinegar, sesame oil, and yum yum sauce) not labeled throughout the facility.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: items labeled with the common name

Observed raw shrimp thawing in the meat prep sink without any running water.

C/A: food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

COS: food submerged under running water observed less than 70F

1. Observed several scoops stored in food with the handle touching the food (sesame seeds, vinegar for sushi rice, ice bins). 2. Observed a rice scoop stored in stagnant water observed at 71F. 3. Observed knives stored in between prep top units in the main kitchen and underneath the toaster oven on the counter of the sushi bar.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: scoops and knives removed; discussed proper storage of in-use utensils with the person in charge (PIC)

Observed cold TCS foods distinguished by an asterisk (*) being cold held above 41F.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded

Person-in charge, worked on cooler during inspection, EHS got a new ambient temperature of 31F at 11:55am

Observed food employee wash metal bowls, rinse them and store them on a drying rack without sanitizing them.

C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning

COS: bowls ran through the dishwasher with a sanitizer solution (chlorine) concentration observed at 50ppm

Observed ran shrimp thawing in the meat prep sink without running water, running water was then turned on and it was observed at 60F. Observed raw tuna being thawed on the counter, in the main kitchen area.

C/A: food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

COS: running water for raw shrimp changed to 70F. raw tuna placed in the walk-in cooler to thaw.

See asterisked (*) TCS foods being cold above 41 F.

C/A: TCS foods being cold held shall be 41 F or below.

COS: Discarded

EHS calibrated thermometer to 32 F

See asterisked (***) TCS foods cooling not a proper rate that will allow food product to cool to 41 F within 6 hours.

C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS: Discarded.

Discussed possibility/recommendation to use TPHC for tempura shrimp.

Observed 2 containers of sushi rice, operator stated were made at 3:30 and discarded at 7:30, without discard time documented on containers. No procedure provided.

C/A: 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 (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(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; Pf

(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; P and

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

COS: Discard time labeled on rice containers. Emailed time as a public health control procedure

Did not observe paper towels at hand sink beside 3 compartment sink in Main.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

COS Resupplied

Observed black serving trays sitting directly inside of hand sink near 3 compartment sink in Main.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS Removed

Observed 2 containers of avocado, 2 containers of sliced celery, 2 pans of imitation crab uncovered sitting on top of table in Sushi Preparation area. Observed 2 containers of cut onions and 1 container of broccoli veggie medley uncovered inside of walk in cooler in outdoor storage.

C/A Unless cooling, food shall be stored covered to prevent contamination.

COS Covered

Observed dish machine in use while chlorine concentration is 0 ppm.

C/A: Chlorine concentration shall be 50-100 ppm to prevent contamination

COS: Set up three compartment sink; chlorine concentration 50-100 ppm.

Observed food prep employee breading raw shrimp and raw chicken in same flour container. C/A-Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS- Items discarded and containers labeled only chicken and only shrimp were made

Observed improper storage of raw animal foods in WIC, prep top cooler, and back kitchen RIC. Observed raw shrimp behind butter and shelled eggs behind broccoli. Observed raw shrimp above teriyaki sauce in WIC. Observed raw chicken above raw beef, sliced lemons, butter, and shelled eggs. C/A-Foods should be stored based on minimum required cooked temperature to avoid cross contamination and possible foodborne illness. COS- PIC moved raw shrimp in front of butter and shelled eggs in front of broccoli. PIC moved raw shrimp above another raw shrimp. PIC moved raw chicken on bottom shelf, raw beef and shelled eggs to middle shelf, and sliced lemons and butter to top shelf.

Observed no hand soap at bar sink or back hand sink by soda machine C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS- PIC had employee place bottles of soap at each sink

Observed no paper towels at bar hand sink C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels. COS-PIC placed paper towels at hand sink in bar

Observed several containers with no handles in food items such as teriyaki x3 sauce, flour, and salt. C/A-uring pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon COS- PIC removed all containers with no handles from food items