Rock N Roll Sushi

Observed 0 parts per million (ppm) of sanitizer solution inside three sanitizer buckets in the main kitchen, and coming out of the dispenser. 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), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have sanitizer dispenser serviced. Manager contacted ECOLAB for assistance. Alternative methods for making sanitizer provided.

Observed two containers of rice (47 F and 49 F) above 41 F inside the reach-in cooler. The ambient air temperature of the unit was 40 F. Possibly the containers of rice were not properly cooled down or might have been out at room temperature for some time before being stored. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Rice discarded.

There was no soap provided at the handwashing sink in the bar area. The dispenser was broken. Soap must be available at all handwashing sinks. Obtain a bottle of liquid or bar soap for this handwashing sink until the dispenser can be repaired or replaced.

Observed items inside the prep top cooler/ Cooler in the sushi area above 41°F. Ambient air temperature of the unit is 45°F. 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 or below. Food discarded.

Observed liquid egg (59F) stored in an ice bath with insufficient amount of ice. 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 or below. Food discarded.

Observed container of cooked sushi rice previously held on time as public health control with a use by date of July 28, 2024, on the counter in the sushi area. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Food discarded.

Observed the following priority violations during today's inspection: Improper cold holding of time/temperature control for safety (TCS) foods, improper use of time as public health control procedures and food contact surfaces not properly being sanitized. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food safety and procedures.

Observed 0 parts per million (ppm) of sanitizer solution inside three sanitizer buckets in the main kitchen. 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), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have sanitizer dispenser serviced.

Observed employee with Earpod in left ear while prepping. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Employee removed Earpod.

Observed employee making sushi rolls without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Buy beard restraints and have employees with beards wear them while prepping food.

Observed raw red tuna (46°F) and salmon (45°F) inside the reach in cooler in the sushi prep area above 41F. Employee stated items have been inside the unit since yesterday. Ambient air temperature of the unit is 45°F. 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 or below. Food discarded.