WICKED SUSHI AND GRILL

4-2B: .05(6)(n)Employee washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Quat sanitizer was made at the 3 compartment sink to a concentration of 200-400ppm and dishes were sanitized. Informed owner that dishes can be washed in the dish machine and must be sanitized in the 3 compartment sink until the dish machine is working properly.

6-1D: .04(6)(i)Observed several containers of sushi rice stored on a 4 hour time control and not marked with a start or discard time. Observed fried sweet potatoes stored in a 4 hour time control with time stamps that were past the 4 hours. REPEAT VIOLATION When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Per owner, facility would be closing in 30 minutes and rice was to be thrown away. Rice and fried sweet potatoes were discarded.

2-2B: .03(5)(k)1&2At time of inspection, observed several employee drinks stored in unapproved areas (1 employee drink in a multi use cup on the prep line table, 1 employee drink in a multi use water bottle stored at the table with pitchers of water and teas, 2 employee drinks in single use water bottles stored above customer food). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drink in the kitchen and single use water bottles were discarded. Employee multi use water bottle was stored below customer food.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in multiple cold hold units (raw seafood stored over imitation crab and seaweed salad at the sushi prep cooler, raw shelled eggs stored over ready to eat sauces on walk in cooler 2, raw seafood stored over imitation crab and containers of margarine in walk in cooler 1, raw frozen seafood stored over cooked frozen foods (not in original package) in the standing prep freezer. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

6-1D: .04(6)(i)Multiple time/temperature control for safety (TCS) foods were being stored on a 4 hour time control and not marked with a start or discard time (sushi rice, imitation crab, and raw tuna). Time control procedures were not filled out. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods had been on time control for less than 4 hours and were marked with the start and discard times. It was decided that sweet potato crisps and raw meat wet and dry batters would also be stored on time control. Time control procedures were filled out.

8-2B: .07(6)(c)Observed several butane torches stored over temporary batter. Observed a chemical spray bottle stored over food in the sushi area. Observed 2 bottles of hand sanitizer and 1 bottle of hand cleaner stored with food on the back storage unit. Observed a bottle of oven cleaner stored with single use gloves on the side storage shelves. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Chemicals were placed below food or moved to the chemical shelf.

14B: .05(10)(e) 1,2,4Observed clean utensils being stored under the paper towel dispenser where water splashes can drip on utensils at the sushi bar handwashing sink. A dry seasoning bin was stored next to the back handwashing sink and the scooper was not covered. Observed water splashes come in contact with scooper while owner washed hands. Observed sushi places facing upward on the ledge at the sushi bar in front of customer tables. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Utensils and scooper were taken to the dish machine to be washed, rinsed, and sanitized. Sushi plates were stored facing downward.

15A: .05(6)(a)The sliding doors at the display cooler in the sushi station are in disrepair and are being held together by duck tape. The display sliding door must be repaired or replaced by 5/29/26. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef and raw shrimp stored above cooked rice, and raw shell eggs stored behind dumpling bags on a prep cooler. Observed a crate of raw shell eggs stored above Yum Yum sauces, and another crate box of shell eggs stored above lemons inside a walk-in cooler. Observed raw chicken stored above raw seafood inside another walk-in cooler. Observed frozen portioned pieces of raw salmon stored above portioned cooked rice inside a deep freezer. Observed raw salmon stored above imitation crab on a prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //All food items were rearranged by their internal cooking temperature.//

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance accumulation on the internal top part.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned and sanitized during the inspection.//