Mr An's Teppan Steak & Seafood Sushi Bar

Violations (7)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (B) Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. Upon inspection the facility was utilizing a sanitizing solution (quaternary ammonia) that exceeded the requirements (200-400ppm) for a quaternary ammonia sanitizing solution. Using a test kit it was demined that the solution was at least 600ppm or higher although the exact concentration was underminable. The PIC stated that this solution was generated using the facilities mixing device.

  Food/Color Additives and Toxic Substances

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  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Walk-in The containers of rice previously mentioned in the report were in large thick containers which did not facilitate adequate cooling.

  Food Temperature Control

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Walk in Upon inspection two large containers of rice were found at 47F. The PIC stated that this rice was prepared last night at approximately 10pm. Based on the given times the implicated rice did not reach 41F or less within a total of 6 hours.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598fCorrected on site

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-101.11 Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (B) Durable, CORROSION-RESISTANT, and nonabsorbent; Several clothes were found in the containers of sushi rice.

  Utensils, Equipment and Vending

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  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Kitchen Upon inspection the facility's quaternary ammonia test kit was expired (2025).

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Sink next to ware washing machine. Upon inspection the sink in the kitchen was observed to have a small leak.

  Physical Facilities

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Sushi prep line Upon inspection several in use cloths were not being held between uses in a chemical sanitizer.

  Prevention of Food Contamination