Provide quaternary ammonium test strips for linen buckets. None observed.

Observed quaternary ammonium sanitizer solution measuring between 400-500 ppm. Excessive chemical concentration for the sanitizer solution can cause chemical contamination with food.
Reduce quaternary ammonium solution to the approved level of 200 ppm.

Observed duct tape on the paper towel dispenser at the hand wash sink located near the deep fryers. Remove duct tape or replace paper towel dispenser to allow for a smooth and easily cleanable surface.

Observed water temperature at the 3 compartment sink to reach 117 degrees F and then dropped to 114 degrees F. Hot water shall be supplied at 120 degrees F at the 3 compartment sink.

Observed employee using linen cloth for food prep surface to wipe hands.
Employees shall wash hands during the following:
-Before beginning work
-before handling food or clean equipment/utensils
-as often as necessary during food preparation to remove soil and contamination
-when switching from working with raw to ready to eat foods,
-after touching body parts
-After using the restrooms
-Any time when contamination may occur
Employees shall be using the designated hand wash sinks for proper hand washing with soap and paper towels. Violation was observed multiple times.

2) Observed employees returning to the main sushi bar area without conducting any hand washing or changing out gloves. Main chefs were not observed washing their hands during the duration of the inspection.
Employees shall wash hands upon returning to the sushi bar for food prep.

CO2 tanks were not secured to a rigid structure.
Secure CO2 tanks.

1) Observed grime build up on the wall surfaces inside the walk in unit. CLean and sanitize wall surfaces around the walk in unit including the condenser unit.

Observed dust build up on the ceiling around the vents. Clean and sanitize ceiling vents to eliminate dust build up.

Observed the following food items inside the back 1 door unit to be out of temperature:
-Salmon at 45 degrees F
-Tuna at 46 degrees F
-Ambient at 49 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below. All potentially hazardous food items were moved into the walk in unit. No potentially hazardous food items shall be stored in 1 door unit until repaired and re inspected.

2) Observed ambient temperature of 47-49 degrees F inside the sushi display units. All refrigerator units storing potentially hazardous food items shall be maintained at 41 degrees F or below. Store sushi fish in ice baths or discard after 4 hours.

Observed sponge at the 3 compartment sink. Sponges are not approved to be used on food contact surfaces.
Remove sponges from the facility.

Observed the following food items to be out of temperature in the back clear unit:
-SAlmon at 49-50 degrees F
-Tuna at 50 degrees F

All potentially hazardous food items shall be maintained at 41 degrees F or below.
Person in charge stated that the salmon and tuna had been prepped the day before and placed into the unit.
Both the salmon and the tuna were discarded.

Potentially hazardous food items shall not be stored inside the 2 door unit in the back area. Unit is approved to store non potentially hazardous food item.
Storing or cooling of potentially hazardous items shall be in the walk in unit.

Repeat violation.
Observed Card board on floor surfaces in the trash enclosure area.
ALl trash and recyclables shall be properly disposed off inside dumpsters.

Observed excessive grime build up around the small deep fryer.
Clean and sanitize deep fryer.

Observed container blocking the hand wash sink at the sushi bar.
Hand wash sink shall be free from blockage at all times.
Corrected on site.

Observed dust debris build up on the ceiling vents in the kitchen area.
Clean and sanitize ceiling vents in the kitchen area.

Observed sponges at the 3 compartment sink and the food prep sinks.
Sponges are not approved to be used on any food contact surface or utensil.
Cease using sponges for ware washing or at the food prep sink.

Observed personal items (Phone and purse) Stored on top of food prep surfaces. Personal items shall be stored separate from any food contact surfaces.
Place personal items in employee designated lockers.

Observed the ambient temperature of the 1 door refrigerator in the kitchen area to be 51 degrees F.
Fish and prepared sushi items were observed to be above 50 degrees F. Head chef stated that fish and sushi items were prepared in the morning. Items were moved into the walk in unit which had temperature below 40 degrees F.
Do not store potentially hazardous food items inside the 1 door unit until it has been repaired or replaced and it is able to maintain food items at 41 degrees F or below.

Repeat violation.
Observed trash debris on the floor surfaces of the dumpster enclosure.
All debris and trash shall be kept inside the dumpster.
Remove all trash from floor surfaces in the dumpster enclosure.

Observed the time control white board used for the tuna, spicy tuna, and crab meat with the incorrect date. Date listed during the inspection was 11/15/2022.
Time control log shall be updated daily with the correct date.

Observed tempura food items in the walk in unit that were being cooled with covers on.
Hot foods that are in the process of cooling shall not be covered in order to help rapidly cool food items.

Observed dust accumulation around the ceiling vents in the back kitchen area.
Clean and sanitize ceiling area in the back kitchen area.

Observed water temperature at the 3 compartment sink to be 116 degrees F.
Water temperature at the 3 compartment sink shall be maintained at 120 degrees F.
Increase water temperature at the 3 compartment sink.

Repeat violation.
Observed trash debris on the floor surfaces of the dumpster enclosure.
All debris and trash shall be kept inside the dumpster.
Remove all trash from floor surfaces in the dumpster enclosure.

Observed significant trash and debris accumulation on the ground around the dumpster. Dumpster enclosure must be be kept clean. Conduct deep clean and maintain.

Observed dumpster lids propped open. Trash container must be kept closed to prevent the attraction of pests. Correct immediately.

Observed empty soap dispenser at the handwashing sink on the main sushi prep line. Handwashing sink must be supplied with soap and paper towels at all times. Corrected on site.

Observed buckets in the handwashing sinks on the main sushi prep line. Handwashing sinks must be kept clear and unobstructed at all times. Correct immediately.

Observed no sanitizer bucket prepared on the main sushi prep line. A sanitizer solution with 100ppm chlorine of 200ppm quat must be prepared and available at all times to sanitize food contact surfaces. Corrected on site.

Observed employee submerge wiping cloth in sanitizer bucket and them immediately ring it out, rinse with water and then use to wipe food contact surfaces. Do no rinse sanitizer cloth before use.

Observed several wet wiping cloths on the prep surfaces on the main sushi prep line. Wiping cloths must be kept submerged in sanitizer solution between uses.

Observed mold inside the ice machine. Drain ice and thoroughly clean and sanitize.

Observed uncovered employee beverage on the shelf above the prep surface. Employee beverages must have a lid and a straw and be kept separate from the food prep area.

Observed uncovered fish on the cutting board placed directly next to the handwashing sink (no splash guards). Food and food contact surfaces must be separated and protected from contamination. Install splash guards on all three handwashing sinks on the main sushi prep line. Comply by 5.30.2022

Observed employee quickly rinse hands in the handwashing sink and then continue to handle ready to eat food. Hands must be thoroughly washed with soap and warm water and then dried with single use paper towels. Employees educated about proper handwashing at the time of inspection.

Observed muscle thawing in container of liquid in the handwasihing sink next to the sushi prep area. Observed employee rinse and ring out wiping cloth in the same sink with the container. Food must be separated from liquid waste contamination. Adulterated food discarded at the time of inspection.

Repeat violation - observed soiled wiping cloths on the cutting board prep surfaces, no sanitizer solution prepared. Wiping cloths must be kept submerged in a sanitizer solution between uses. Correct immediately.

Repeat violation - Observed several pre made sushi rolls stored on the countertop without temperature control. Per employee, they are using time, rather than temperature, as a public health control. Observed no written documentation indicating the time the product was removed from temperature control and the time in which the product must be discarded. When using time as a public health control, written procedures and proper documentation must be implemented. Failure to implement procedures for using time as a public health control and properly documenting discard time on food product will result in facility not being approved to use time as a public health control and all potentially hazardous food must be maintained at <41*F or >135*F.

Repeat violation - Observed pre made sushi rolls on the countertop probed at 65-70*F. Observed tempura in hot holding at 90*F. Potentially hazardous foods must be maintained at <41*F or >135*F, unless written procedures for using time as a public health control have be approved by the inspector and are being properly implemented. See violation #8.