YAKITORI SUSHI HOUSE

Non-food grade paper/paper towel used as liner for food container. Multiple food items at sushi station and in fliptop coolers directly in contact with non food grade paper towels. Employees began removing paper from all containers.

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple food items at sushi station and in fliptop coolers directly in contact with non food grade paper towels. Employees began removing paper from all containers. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. 1) In sushi station left cooler, raw mixed fish over steamed edamame beans and raw salmon tray over wonton wrappers and pickled daikon radish. Employee rearranged to properly separate. 2) In cooklinline mini fliptop lower cooler, raw lobster tail over commercial bao buns. Employee rearranged to properly separate.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In sushi station left cooler, raw mixed fish over steamed edamame beans and raw salmon tray over wonton wrappers and pickled daikon radish. Employee rearranged to properly separate. 2) In cooklinline mini fliptop lower cooler, raw lobster tail over commercial bao buns. Employee rearranged to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On shelf at sushi station, raw fish roe (61F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 15-30 minutes. Employee returned to cooler to rechill. 2) At cookline LEFT FLIPTOP LOWER - cut tofu (51F - Cold Holding); butter (62F - Cold Holding); cooked mushrooms (50F - Cold Holding); raw calamari (50F - Cold Holding) LOWER - raw shrimp (47F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (47F - Cold Holding). Per manager no items prepped or portioned today and in unit from 11:00am. Employees removed all items to walk in cooler to rechill. 3) At cookline RIGHT FLTOP UPPER - cooked duck (45F - Cold Holding); dumplings (45F - Cold Holding) raw calamari (40F); raw beef (42F) LOWER - portioned black rice (51F - Cold Holding); shrimp shu mi dumplings (51F - Cold Holding); rice noodles (50F - Cold Holding); commercial cooked duck (50F - Cold Holding); raw steak (50F - Cold Holding); rad chicken (52F - Cold Holding). Per manager none prepared or portioned today and in unit from 11:00am. Employees removed all items to walk in cooler to rechill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On shelf at sushi station, raw fish roe (61F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 15-30 minutes. Employee returned to cooler to rechill. 2) At cookline LEFT FLIPTOP LOWER - cut tofu (51F - Cold Holding); butter (62F - Cold Holding); cooked mushrooms (50F - Cold Holding); raw calamari (50F - Cold Holding) LOWER - raw shrimp (47F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (47F - Cold Holding). Per manager no items prepped or portioned today and in unit from 11:00am. Employees removed all items to walk in cooler to rechill. 3) At cookline RIGHT FLTOP UPPER - cooked duck (45F - Cold Holding); dumplings (45F - Cold Holding) raw calamari (40F); raw beef (42F) LOWER - portioned black rice (51F - Cold Holding); shrimp shu mi dumplings (51F - Cold Holding); rice noodles (50F - Cold Holding); commercial cooked duck (50F - Cold Holding); raw steak (50F - Cold Holding); rad chicken (52F - Cold Holding). Per manager none prepared or portioned today and in unit from 11:00am. Employees removed all items to walk in cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1) Dishwasher washed, rinsed, and loaded dirty dishes to machine and removed clean sanitized dishes from rack after finishing without washing hands first. 2) Dishwasher used mop in prep area and immediately handled clean dishes from machine without washing hands first. Reviewed with manager to explain procedures to dishwasher when she returns for next shift.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1) Dishwasher washed, rinsed, and loaded dirty dishes to machine and removed clean sanitized dishes from rack after finishing without washing hands first. 2) Dishwasher used mop in prep area and immediately handled clean dishes from machine without washing hands first. Reviewed with manager to explain procedures to dishwasher when she returns for next shift. **Corrective Action Taken**

High Priority

Equipment in poor repair. Gaskets on fliptop cooler doors at cookline damaged.

Basic - Equipment in poor repair. Gaskets on fliptop cooler doors at cookline damaged.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline, in cut kale 47F at 2:55pm (ambient cooling from approximately 12:30pm) to 45F at 3:50pm; fried crab 57F at 2:55pm (heated cooling from 1:00pm) to 48F at 3:50pm LOWER - grilled chicken 70F at 2:55pm (heated cooling from approximately 2 pm) to 66F at 3:50pm; fried shrimp 56F at 2:55pm (heated cooling from approximately 12:30-1:00pm) to 52F at 3:50pm. Based on times and temperatures taken, items will not reach 41F in 4 hour limit. Employee moved items into walk in cooler to rapid chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline, in cut kale 47F at 2:55pm (ambient cooling from approximately 12:30pm) to 45F at 3:50pm; fried crab 57F at 2:55pm (heated cooling from 1:00pm) to 48F at 3:50pm LOWER - grilled chicken 70F at 2:55pm (heated cooling from approximately 2 pm) to 66F at 3:50pm; fried shrimp 56F at 2:55pm (heated cooling from approximately 12:30-1:00pm) to 52F at 3:50pm. Based on times and temperatures taken, items will not reach 41F in 4 hour limit. Employee moved items into walk in cooler to rapid chill. **Corrective Action Taken**

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water 74F on prep table beyond dish machine in side prep area. Manager dumped water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water 74F on prep table beyond dish machine in side prep area. Manager dumped water. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around cookline fliptop doors soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around cookline fliptop doors soiled.

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves heavily rusted.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves heavily rusted. **Repeat Violation**

Basic