OKINAWA

Observed TCS foods such as sushi grade tuna, spicy salmon mix, crab mix, and tempura shrimp, crab legs, and softshell crab sitting out on the counter around the sushi prep area. All foods had temperatures between 54-57 degrees. Foods had been out of refrigeration for less than 4 hours. All foods were placed in walk in to rapidly cool to 41F or less.

Observed rice scooper sitting in still water below 135 degrees Fahrenheit in kitchen. Cooking utensils should not be stored in still water and should be held in running water or water that is at a consistent temperature of 135 degrees Fahrenheit.

Ready to eat TCS foods held in the establishment for more than 24 hours shall have the date the food was opened or prepared, and shall be kept in the establishment for no more than 7 days. Observed cream cheese mix for ragoons, yum yum sauce, and sushi grade fish that were not properly date marking. TCS RTE foods such as opened frozen sushi grade fish shall have the date the package was opened and the date the product was frozen. PIC applied the correct date on all items.

Physical facilities shall be kept in good repair. Observed missing coving in the kitchen area near the salad fridge and in the area with the walk in. Observed FRP paneling coming loose next to exterior exit door.

Ready to eat TCS foods held in the establishment for more than 24 hours shall have the date the food was opened or prepared, and shall be kept in the establishment for no more than 7 days. Observed cream cheese mix for ragoons, yum yum sauce, and sushi grade fish that were not properly date marking. PIC applied the correct date on all items.