OISHII

Violations (20)

• 41

  Wiping cloths; properly used and stored

  Observed multiple in use wiping cloths stored on counters in sushi bar area.Corrective Actions: Ensure that all in use wiping cloths are stored in sanitizing buckets with sanitizer.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed expired food manager certification posted.Corrective Actions: Ensure to post current food manager certification.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures/bodily fluid kit.Corrective Actions: Must obtain procedures/bodily fluid kit.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed dishes stored in hand sink located in sushi bar area.Corrective Actions: Ensure hand sinks are for handwashing only.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed both hand sinks on the outer corners of sushi bar with no paper towels.Corrective Actions: Ensure that hand sinks are adequately stocked for handwashing.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand sink in the middle of sushi bar no easily accessible.Corrective Actions: Ensure all hand sinks are easily accessible and adequately supplied.

• 15

  Food separated and protected

  Observed raw fish stored over ready to eat foods located under sushi counter.Corrective Actions: Ensure to store all raw fish items below ready to eat items.

• 22

  Proper cold holding temperatures

  Observed the following items cold holding in sushi case held at 47F for more than 4 hours: raw salmon raw tuna scallops yellow tail white fishCorrective Actions: Ensure that all cold holding foods are held at 41F or below.

• 29

  Compliance with variance/specialized process / HACCP

  Observed employees unable to test pH of rice.Corrective Actions: Must be able to test pH of rice following approved HACCP plan.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the ambient temperature of sushi case cold holding at 47F.Corrective Actions: Must maintenance cooler to proper cold hold.

• 35

  Approved thawing methods used

  Observed raw salmon thawing in reduced oxygen packaging in walk in cooler.Corrective Actions: Ensure to follow packaging instructions on thawing.

• 39

  Contamination prevented during food preparation, storage and display

  Observed soy sauce buckets stored on the ground in walk in cooler.Corrective Actions: Ensure that all food items are stored at least 6 inches about the ground.

• 39

  Contamination prevented during food preparation, storage and display

  Observed avocados stored on floor in electrical room.Corrective Actions: Ensure all food items are stored at least 6 inches off the floor.

• 43

  In-use utensils; properly stored

  Observed cups/bowls with no hand,es being used as scoops inside bulk food containers.Corrective Actions: Ensure to use proper utensils for bulk food items.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer strips in dish area.Corrective Actions: Must obtain sanitizer strips.

• 50

  Hot and cold water available; adequate pressure

  Observed no hot water at hand sink near wok area.Corrective Actions: Ensure that hot water is available at all hand sinks and reaching a minimum temperature of 100F.

• 50

  Hot and cold water available; adequate pressure

  Observed hot water handle in beverage station not working.Corrective Actions: Ensure all hand sinks have hot water reaching a minimum of 100F.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no paper towels at the hand sinks in the employee restroom.Corrective Actions: Ensure that all hand sinks are adequately stocked for handwashing at all times.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed two lights in the vent hood out.Corrective Actions: Must repair/replace.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed missing light shield in kitchen in front of office.Corrective Actions: Musy repair/replace.