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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
- There are no paper towels at the hand wash sink at the sushi counter. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. This sink is also clogged after minimal use and inhibits use. Repair or replace.
- The second sink in the kitchen area is in disrepair and unusable. Repair or replace and supply soap.
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12
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Required records available: shellstock tags, parasite destruction
Inspector Comments
Facility was unable to produce proof of a current parasite destruction letter from either sushi fish supplier. Facility only has letter from previous year (1/2024). If the fish are frozen by a supplier, a written agreement or statement from the supplier must be readily available stipulating that the fish supplied are frozen to a temperature and for a specified time to ensure parasite destruction. Submit current copies of supplier parasite destruction letters to this Department within 48 hours.
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20
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Proper cold holding temperature
Inspector Comments
The first lowboy unit in the sushi serving area was unable to keep time/temperature control for safety (TCS) food at the required 41F or below. Ambient temperature read at 54F, and spicy tuna temped at 53F, and sauce temped at 51F. Impacted product was reported to be produced earlier prior to opening and was moved to another unit. Discontinue use of this unit until repair or replacement. Submit proof of service to this Department and await approval for resuming use.
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37
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Contamination prevented during food preparation, storage & display
Corrected On-Site.
Inspector Comments
- Wrapped, raw chicken cutlets on sheet pan stored directly on floor in basement walk-in. Produce and other food product stored directly on floor in kitchen walk-in. All food products must be elevated at least 6 inches off of the floor.
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