ATAMI REVOLVING SUSHI BAR

Violations (4)

• 4-1ACorrected on site

  Food separated and protected

  Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] 1. Observed raw salmon and tilapia above several ready to eat foods and sauces in left 3-door cooler in sushi prep area. 2. Observed raw salmon stored above containers of tea and ready to eat foods in right 3-door cooler in sushi prep area. 3. Observed butter stored in front of raw salmon and raw beef stored in front of raw chicken in top compartment of prep top cooler 2 in main kitchen. 4. Observed tray of raw fish stored above bulk containers of ready to eat sauces and container of raw chicken stored above raw beef in WIC in main kitchen. C/A: All food must be arranged according to internal cook temperature to prevent cross contamination; all ready to eat foods must be stored above raw foods. COS: All foods rearranged properly. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods cold holding at above 41F throughout facility (*see asterisks). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Per PIC, all food out of temperature less than 1-hour due to prep; all food rapidly cooled to 41F during the inspection- see temperature section for corrective actions. Corrected On-Site. New Violation.

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of Code: [511-6-1.04(6)(i)] Observed several TCS foods (sushi rice, squeeze bottles of TCS sauces, and fried shrimp, tempura batter) held on TPHC without discard times in sushi prep area and main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Food marked with discard times. Corrected On-Site. New Violation.

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] Observed employee beverages and foods stored in 3-door coolers throughout sushi prep area and WIC in main kitchen commingled with service foods. C/A: Areas designated for employees to eat, drink, store food/beverages, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Employee food area created, food stored properly. Corrected On-Site. New Violation.