PHAT BOY SUSHI

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Back storage area - Raw fish stored over bags of drink ice. Operator stored all items properly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Back storage area - Raw fish stored over bags of drink ice. Operator stored all items properly. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over or with unwashed produce. Walk in cooler - raw fish stored over unwashed strawberries. Operator stored all items properly.

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler - raw fish stored over unwashed strawberries. Operator stored all items properly. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - glass door unit - blue cheese olives (52F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - glass door unit - blue cheese olives (52F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - glass door unit - blue cheese olives (52F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - glass door unit - blue cheese olives (52F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale **Warning**

High Priority

Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 157F) second attempt 145F. Operator set up triple sink sanitizing. Quaternary 400ppm.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 157F) second attempt 145F. Operator set up triple sink sanitizing. Quaternary 400ppm. **Corrective Action Taken** **Warning**

High Priority

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee, less than 60 days, without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection.A

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee, less than 60 days, without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection.A **Corrected On-Site** **Warning**

Intermediate

Ice buildup in reach-in freezer. Sushi freezer by Cookline - ice at top of unit and reach in freezer in back storage room - ice at top of unit.

Basic - Ice buildup in reach-in freezer. Sushi freezer by Cookline - ice at top of unit and reach in freezer in back storage room - ice at top of unit. **Warning**

Basic

Stored food not covered. Ice cream in Cookline area low boy. Operator voluntarily discarded item.

Basic - Stored food not covered. Ice cream in Cookline area low boy. Operator voluntarily discarded item. **Corrected On-Site** **Repeat Violation** **Warning**

Basic

Time/temperature control for safety food thawed in an improper manner. Container of chicken at Cookline in standing water. Reviewed proper cooling. Operator turned cold water on to continue thawing.

Basic - Time/temperature control for safety food thawed in an improper manner. Container of chicken at Cookline in standing water. Reviewed proper cooling. Operator turned cold water on to continue thawing. **Corrected On-Site** **Warning**

Basic

Walk-in cooler shelves with rust that has pitted the surface - back storage walk in.

Basic - Walk-in cooler shelves with rust that has pitted the surface - back storage walk in. **Warning**

Basic