SUSHI AVENUE

Observed multiple time/temperature control for safety (TCS) foods in the reach-in cooler at the sushi bar cold holding at temperatures above 41°F.

Corrective action: Employee discarded affected fish and seafood items.

Discussed with the person in charge that, except during preparation, cooking, cooling, or when time is used as a public health control, TCS foods must be maintained at 41°F (5°C) or below.

Observed shelving above the cook area, where clean dishes are stored, to be unclean to sight and touch.

Discussed that nonfood-contact surfaces of equipment and utensils must be cleaned to sight and touch. Such surfaces shall be cleaned at a frequency necessary to prevent the accumulation of soil residues.

Observed multiple TCS foods in reach top cooler cold holding at a temperature above 41F. CA: Employee discarded spinach, pork base ramen, salad, and tofu. Discussed with person in charge, 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 (5°C) or below.

Observed expired CFSM document posted in the facility 05/2024. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation within 30 days

Observed buildup of slime in the interior of ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ice may not be used until ice machine is cleaned. Discussed with PIC that ice machine must be cleaned according to manufacture's guidelines to prevent buildup of slime.

Working containers of food removed from original container not identified by common name. CA: 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 tempura batter, flour, panko, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled all unidentifiable foods with common name.

Observed buildup of slime in the interior of ice machine. Advised must be cleaned at a frequency according to manufacturer guidelines to prevent buildup. Employee removing ice to clean

Observed encrusted, soiled material on utensil holder were clean utensils were stored on the wall near walk in cooler. Advised must be clean at a frequency to prevent build up. Utensils were removed to cleaned/ sanitized

Observed ice scooper stored in ice scooper bin in which the ice scooper holder was layered with black and brown slime matter. Advised PIC equipment food contact surfaces and utensils shall be clean to sight and touch. COS- PIC removed ice scooper And holder to be washed

Dishmachine chlorine sanitizer not at proper minimum strength.observed dish machine sanitizer concentration at 0ppm available chlorine. Dish machine was primed to 50ppm chlorine sanitizer

Food items in storage containers were not identified with the common name of the food item . Observed ~ 7 squeeze bottles unlabeled in the prep top cooler on the cook line, in the server station refrigerator, and in the grill area. Advised bottles shall be labeled with the common name of the food. All bottles were labeled with common names

Observed food being cooled by nonapproved method. Observed approximately 6 containers of just cooked sushi rice on the counter tightly covered, chopped lettuce salad mix tightly covered in walk in cooler, and ~ 15 containers of rice cooling in walk in cooler tightly wrapped and covered with lids, and just prepped raw chicken under prep top cooler tightly wrapped. Advised cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient;

(vii) Other effective methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. All cooling TCS foods were uncovered (and ice, salad mix, chicken)

Observed potentially hazardous food thawed in an improper manner.advised time/temperature control for safety food shall be thawed:

• Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
• Completely submerged under running water: - At a water temperature of 70°F (21°C) or below;
• As part of the cooking process Employee placed pan of chicken in walk in cooler on bottom shelf

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils(rice scoop and bowl) in standing water less that 135F. Advised PIC that in use utensils between use shall be stored in water that is a temperature of 135F or above. COS- PIC removed utensils and washed/ sanitize