Sushi Kingdom

Observed open bag of lettuce, imitation crab, cream cheese, and opened package of spring rolls held longer than 24 hours without a date mark. CA: RTE TCS food items prepared and held in facility for more than 24 hours shall be clearly marked for a maximum of 7 days, day 1 as prep date. COS: PIC discarded food items.

Observed multiple packs of yellowfish tuna in reduced oxygen packaging completely thawed and stored on cooling rack in walk in cooler. Manufacturer's Label reads to remove from packaging prior to thawing. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration. COS: PIC discarded fish.

Observed multiple food containers stacked wet above 3 compartment sink in dish area. CA: After cleaning and sanitizing, equipment and utensils shall be air dried to allow proper drainage prior to storage and use. CA: PIC removed containers to be rewashed and dried properly.

Observed employee cooked chicken wings and shrimp tempura stored touching and above food facility was to serve. CA: reas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee food items to designated area.

Observed cooked chicken wings and cooked shrimp tempura in walk in cooler held in facility greater than 24 hours without datemark label. CA: RTE TCS food items prepared and held in facility for more than 24 hours shall be clearly marked for a maximum of 7 days, day 1 as prep date. COS: PIC discarded food items.

Observed cooked chicken wings and cooked shrimp tempura in walk in cooler held in facility greater than 24 hours without datemark label. CA: RTE TCS food items prepared and held in facility for more than 24 hours shall be clearly marked for a maximum of 7 days, day 1 as prep date. COS: PIC discarded food items.

Observed multiple packs of yellowfish tuna in reduced oxygen packaging completely thawed and stored on cooling rack in walk in cooler. Manufacturer's Label reads to remove from packaging prior to thawing. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration. COS: PIC discarded fish.

Observed scallops stored directly in ice water bath on prep top cooler. CA: Unpackaged food may not be stored in direct contact with undrained ice. COS: PIC had employee drain water and ice.

Observed open container or raw chicken and opened container of raw beef stored above RTE jalapeño/cheese peppers and RTE sauces in lower portion of prep top cooler. CA: Food items shall be stored according to internal cook temperature. COS: PIC moved raw products to lower shelf, and RTE to top shelf.

Observed containers of raw shelled eggs stored above containers of unwashed vegetables/ potatoes in walk in cooler. CA: Food items shall be stored according to internal cook temperature. COS: PIC had employee arrange food items to allow produce to be above raw shelled eggs.

Observed multiple TCS food items (side salads, cucumbers, tofu) reading at a temperature greater than 41F on prep top cooler in main kitchen. CA: Cold TCS food items to be maintained at 41F or below. COS: PIC stated food items had been on unit less than 4 hours, therefore moved to WIC to rapidly cool.

Observed multiple TCS food items (spicy tuna, imitation crab mix, crawfish salad, raw tuna, sliced cucumbers, seaweed salad, etc.) holding at a temperature greater than 41F in sushi display case, and in-reach in coolers in the sushi bar area. CA: Cold TCS food items to be maintained at 41F or below. COS: PIC stated all items had been prepared that morning (<4hours) therefore moved to WIC to rapidly cool. Items held in unit greater than 4 hours were discarded. 1 of 4 Sushi Display Coolers was not working, therefore PIC notified to not use cooler until Health dept. verifies working correctly.

Observed cooked eel in toaster oven holding at a temperature less than 135F in sushi bar area. CA: Hot TCS food items to be maintained at 135F or above. CA: Food Employee stated eel had been placed in toaster oven around 11am and was to be reheated once customer ordered it. PIC chose to discard eel.

Observed container of fried shrimp tempura reading at a temperature less than 135F stored on cart in main kitchen area. CA: Hot TCS food items to be maintained at 135F or above. COS: PIC stated Shrimp tempura was prepared that morning and was to be reheated when customer ordered it. PIC chose to discard shrimp.

Observed employee washing dishes/ food equipment using mechanical dish machine. Dish machine sanitizer was reading at 10ppm. (Lower than manufacturers recommendation). CA: Mechanical warewashing equipment shall be used in accordance with manufacturer's instructions. The recommended sanitizer concentration was stated 50-100ppm. COS: PIC had employee pull all dishes/ equipment to be rewashed in 3 vat sink.

Obserevd multiple trays of site-made sushi rolls (monster roll, godzilla roll, crunchy california roll) stored in prep top cooler without datemark label. CA: RTE TCS food items prepared and held in facility for more than 24 hours shall be clearly marked for a maximum of 7 days, day 1 as prep date. COS: PIC stated items were prepared day before, therefore discarded.

Observed mussels stored directly in ice water bath on prep top cooler. CA: Unpackaged food may not be stored in direct contact with undrained ice. COS: PIC has employee drain the water and ice from container.

Observed multiple food containers stacked wet above 3 compartment sink in dish area. CA: After cleaning and sanitizing, equipment and utensils shall be air dried to allow proper drainage prior to storage and use. CA: PIC removed containers to be rewashed and dried properly.

Observed utensils (rice spoons) stored in water reading at 77F in server alley. CA: Utensils stored in water must be maintained at a temperature of at least 135F and the container is cleaned minimum every 4 hours, or when soiled. COS: PIC removed utensils and water to be re-washed and sanitized.

Observed employee drinks (personal cup and single-service cup without lid and straw) stored on shelf above food prep table. CA: PIC moved drinks to designated area. Discussed with PIC, All employee drinks to be in single-service cup with lid and straw and stored in an area to prevent contamination.

Observed plate stored in handwashing sink in main kitchen area. CA: PIC removed plate. Handwashing sinks may not be used for purposes other than handwashing.

Observed no hand drying provision at hand sink in main kitchen area. CA: PIC placed paper towels at sink.

Observed no soap at hand sink in prep area in back of kitchen. CA: PIC placed soap at hand sink.

Observed multiple TCS items just prepped, tightly wrapped, and placed on prep top cooler to cool. CA: PIC uncovered tightly wrapped items and moved all TCS items to walk in cooler to rapidly cool.