SUSHIATO

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice held on time at front prep area. Per operator, item has been held for approximately 3 hours, operator applied appropriate time mark.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice held on time at front prep area. Per operator, item has been held for approximately 3 hours, operator applied appropriate time mark. **Corrected On-Site**

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) at kitchen prep shelf. Operator, diluted solution, retesting at 100ppm

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) at kitchen prep shelf. Operator, diluted solution, retesting at 100ppm **Corrected On-Site**

High Priority

Non-food grade paper/paper towel used as liner for food container. -

High Priority - Non-food grade paper/paper towel used as liner for food container. -Observed Non food grade paper towels used to line green onion and krab sticks in sushi flip top cooler. Operator replaced with parchment paper. **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna loin bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna loin bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed beef gyoza (57F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler. Item store in commercial packaging inside of pan. Per employee, item was removed from neighboring reach in cooler less then 2 hours ago. Operator moved to below cooler to chill. **Corrective Action Taken**

High Priority

Spray bottle containing toxic substance not labeled. Glass cleaner not labeled at front counter. Operator labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled at front counter. Operator labeled. **Corrected On-Site**

Intermediate

Commercially processed reduced oxygen packaged raw tuna loin bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Commercially processed reduced oxygen packaged raw tuna loin bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna (47F - Ambient Cooling @ 3:18 for 2 hours, 47F at 4:16) in left sushi display reach in. At current rate of cooling, item will not reach 41F within required 4 hour window. Operator moved to neighboring cooler to increase cooling rate.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna (47F - Ambient Cooling @ 3:18 for 2 hours, 47F at 4:16) in left sushi display reach in. At current rate of cooling, item will not reach 41F within required 4 hour window. Operator moved to neighboring cooler to increase cooling rate. **Corrective Action Taken**

Intermediate

No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate

Bowl or other container with no handle used to dispense food. Plastic pint containers with no handle stored directly in flour in dry storage area.

Basic - Bowl or other container with no handle used to dispense food. Plastic pint containers with no handle stored directly in flour in dry storage area.

Basic