3-304.12; Core; Cup stored in the cooked brown rice hot holding unit. Use only scoops with handles and store on a clean surface between uses. Do not store scoops or spoons inside TCS foods like rice. Scoops may be stored in dry goods with the handle stored above the product. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7).
0.5
44.
4-901.11; Core; Metal pans stacked wet on the drying shelf above the sink. Cross stack pans to allow for proper air drying. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.5
General Comments
Maintain a copy of the written time control policy at the facility at all times to present during inspection if needed. A written time control plan is required for the sushi rice. No bare hand contact with ready to eat foods. Wash hands frequently and anytime between changing tasks.
2-401.11; Core; Employee drink beverages in screw cap bottles sitting on multiple prep surfaces with service articles, utensils, and food. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
1.0
8.
2-301.14; Priority; Employee at the front taking orders was not washing their hands to prepare food after preforming other tasks. Hands should be washed after touching bare human body parts other than clean ands and clean exposed portions of arms, After using the toilet room, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, After handling soiled EQUIPMENT or UTENSILS, During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, When switching between working with raw FOOD and working with READY-TO-EAT FOOD, Before donning gloves for working with Food, and after engaging in other activities that contaminate the hands.P CDI education on proper handwashing and when to wash.
2.0
15.
3-304.15 (A); Priority; Employees were observed reusing gloves. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI education on proper single use glove usage.
1.5
24.
3-501.19; Priority Foundation; multiple batches of sushi rice were sitting out at room temperature on the flat top grill. Only the batch in the rice holding unit had a time stamp. Both were from the same batch that completed cooking at 11:30 am. The ones sitting on the flat top at room temperature without a time stamp. All batches must have a time stamp with either the time cooking completion or the time the item is to be discard. follow procedures in the written time control plan. 10 am batch was labeled at inspection. CDI sushi rice may only be held for 4 hours out of temperature control and then must be discarded to trash.
1.5
41.
3-304.14; Core; Multiple wet wiping cloths were observed on various prep surfaces in the kitchen. Store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
0.5
43.
3-304.12; Core; plastic cups used as scoops in all the dry goods containers. scoops must have a handle and when stored in dry goods must have the handle extended above the product. Do not use cups without handles as scoops.
0.5
44.
4-901.11; Core; Clean pans were stacked wet. After cleaning and sanitizing equipment and utensils shall be air dried before being stacked and stored. PIC re-arranged so that air drying could be achieved. CDI
2-401.11; Core; Employee drink beverages in screw cap bottles sitting on multiple prep surfaces with service articles, utensils, and food. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
10.
5-205.11; Priority Foundation; Front employee handsink by the sushi prep area had sushi rolling mat and other utensils in the basin. maintain all handsinks accessible to employees and do not use for any other purpose but handwashing. Items were moved during inspection. CDI A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf
1.0
24.
3-501.19; Priority Foundation; multiple batches of sushi rice were sitting out at room temperature only the batch in the rice holding unit had a time stamp. One batch completed cooking at 12 pm and was labeled while the second batch completed cooking at 10 am and was sitting on the flat top at room temperature without a time stamp. All batches must have a time stamp with either the time cooking completion or the time the item is to be discard. follow procedures in the written time control plan. 10 am batch was labeled at inspection. CDI sushi rice may only be held for 4 hours out of temperature control and then must be discarded to trash.
1.5
41.
3-304.14; Core; Multiple wet wiping cloths were observed on various prep surfaces in the kitchen. Store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
0.5
43.
3-304.12; Core; plastic cups used as scoops in all the dry goods containers. scoops must have a handle and when stored in dry goods must have the handle extended above the product. Do not use cups without handles as scoops.
0.5
47.
4-501.11; Core; the walk in cooler is dripping water from the fan at the top of the unit. A bucket is being used to catch dripping water. Do not store any food items under the area of the drip and have the walk in unit serviced and repaired. All equipment must be in good repair and properly adjusted. Monitor the walk in to ensure it is maintaining 41f or below at all times.
2-301.14; Priority; employee observed entering establishment, answering phone, handling payments, and touching equipment and wet wiping cloths and returning to food prep with sushi rice without washing hands. Educate all employee on when to wash hands before engaging in any food prep. Upon arrival, after handling soiled equipment, after handling payments and phones hands must be properly washed prior to donning gloves for handling sushi making ingredients. CDI education.
2.0
10.
5-205.11; Priority Foundation; Front employee handsink by the sushi prep area had sushi rolling mat and other utensils in the basin. maintain all handsinks accessible to employees and do not use for any other purpose but handwashing. Items were moved during inspection. CDI A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf
1.0
41.
3-304.14; Core; Multiple wet wiping cloths were observed on various prep surfaces in the kitchen. Store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
0.5
44.
4-901.11; Core; Food pans and containers stacked wet on the drying shelf above the 3 compartment sink. Cross stack pans to allow for proper air drying. All pans, utensils, dishes must be properly air dried after washing, rinsing, and sanitizing.
5-205.11; Priority Foundation;) Front employee handsink by the sushi prep area had sushi rolling mat and other utensils in the basin. maintain all handsinks accessible to employees and do not use for any other purpose but handwashing. Items were moved during inspection. CDI A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
1.0
43.
3-304.12; Core; small plastic cups used in the rice hot hold units for scoops and buckets used in dry storage items with no handles. All in use utensils must have handle and if stored in the product the handle must extend above the product. In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; In TCS foods such as cooked rice store the utensil in a clean/dry location not in the product.
0.5
55.
6-501.11; Core; The caulking around the two prep sinks and the splash guards has separated from the sink. Replace the caulking to reseal this area.
2-301.14; Priority; employee observed returning to work from the restroom and entering the kitchen. Employee did not wash hands upon returning to the kitchen and beginning to prepare food. All employees must wash hands after returning to the kitchen from the bathroom even if hands were washed in the bathroom. employees must was hands After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
CDI employee informed to wash hands and handwashing education given to PIC.
2.0
16.
4-601.11 (A); Priority Foundation;) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. large pots that fit inside the rice hot hold units had a heavy visible buildup of debris around the top 3 inches of the pots. Two pots were removed and scrubbed clean at inspection. All pots must be thoroughly washed, rinsed, and sanitized before use the next day. They should never be stored with visible debris. CDI
1.5
25.
3-603.11; Priority Foundation;consumer advisory must have a disclosure and reminder statement. Disclosure statement is located on menu but the reminder asterisking was not marked on menu. Add asterisk to all items that are served raw or undercooked to draw consumers to the disclosure statement. CDI education. Menu's will be reprinted in a few months make sure the new menu's are correct before ordering from printer.
0.0
35.
3-501.13 ; Core;All vacuum sealed fish must be thawed with the package opened or removed. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.
0.5
43.
3-304.12; Core; small plastic cups used in the rice hot hold units for scoops and buckets used in dry storage items with no handles. All in use utensils must have handle and if stored in the product the handle must extend above the product. In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; In TCS foods such as cooked rice store the utensil in a clean/dry location not in the product.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Due to the amount of critical violations of this inspection demonstration of knowledge of food safety was not achieved. CDI education.
1.0
6.
2-401.11; Core; Employee drink beverages in screw cap bottles sitting on multiple prep surfaces with service articles, utensils, and food. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
8.
2-301.14; Priority; employee observed washing dirty utensils at the 3 compartment sink wearing gloves. The employee then returned to food preparation using the same gloves without washing hands. Gloves must be removed and hands properly washed when switching between tasks especially after handling dirty utensils and then preparing food. CDI glove use education.
2.0
14.
3-402.12; Priority Foundation; Parasite destruction letters are needed for all sushi fish that are served raw. PIC was able to obtain letters from suppliers during inspection. Letters placed in file. Except as specified in par. 3-402.11(B) and par. (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf
(B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under sec. 3 402.11 may substitute for the records specified under par. (A) of this section.
(C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf CDI
0.0
15.
3-304.15 (A); Priority;If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Employees observed washing dishes with gloves on and returning to work with food with the same gloves. CDI education.
0.0
15.
3-304.11; Priority; employee drink beverages with screw type caps were stored on top of cut vegetables in the prep top unit in direct contact with food. Food shall not be in contact with employee beverages. All vegetables were discarded at inspection by PIC . FOOD shall only contact surfaces of:
(A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and
(B) SINGLE-SERVICE and SINGLE-USE ARTICLES. P CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; The walk in cooler is holding foods at 45F. The required temperature for TCS foods is 41F. NO cooling, date labeling, or thawing may be conducted in a cooler that is not holding at41F or below. Have this unit checked and thermostat adjusted to ensure all foods will hold at 41f or below. verification to check cooler in 3 days from the date of this inspection
1.5
24.
3-501.19; Priority Foundation; Sushi rice is held at room temperature on a time control policy. Time stamps must be available to determine that the policy is being adhered to. There were no time stamps in place at inspection. PIC states sushi rice was pulled off heat at 2pm and was labeled at inspection. CDI
1.5
25.
3-603.11; Priority Foundation; consumer advisory must have a disclosure and reminder statement. Disclosure statement is located on menu but the reminder asterisking was not marked on menu. Add asterisk to all items that are served raw or undercooked to draw consumers to the disclosure statement. CDI education.
0.0
28.
7-207.11; Priority; employee medications sitting on prep table next to single use take out containers. Medications moved at inspection. cdi Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. Pf
(B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P
1.0
35.
3-501.13 ; Priority Foundation; raw shrimp thawing in stagnant water at the seafood prep sink. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or Water turned on to run over product at inspection. CDI
0.5
35.
3-501.13 ; Core;All vacuum sealed fish must be thawed with the package opened or removed.
(E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.
0.0
43.
3-304.12; Core; buckets used in dry storage items with no handles. All in use utensils must have handle and if stored in the product the handle must extend above the product. In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
0.5
General Comments
Grade card must be displayed at all times. Failure to display grade card will can result in permit suspension or revocation. Follow-Up: 09/20/2022
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: Employee was not wearing gloves when mixing sushi rice. Employee was making rice for warmer in the dish sink with dirty dish and clean dishes in vats and on drain boards.
1.0
6.
2-401.11; Core; Employee drinks were sitting on prep table while food was being prepared. All personal drinks must be stored below food and food prep areas. Manager moved the drinks during inspection.
0.5
8.
2-301.15; Priority Foundation; An employee wash their hands at the dish sink during inspection. There are 3 hand sink located in the kitchen. Employees must wash their hands in hand sinks.
2.0
9.
3-301.11; Priority Foundation; Upon arrival, an employee was mixing cooked rice for sushi with bare hands. All employee must wear gloves when handling any ready to eat foods. When told of the problem employee went to the dish sink to wash hands then place gloves on hands.
2.0
10.
5-205.11; Priority Foundation; Upon arrival there were utensils stored in the first hand sink on the left. Can not use hand sinks as a storage sink and can not wash dishes in a hand sink. Hand sinks are for hand washing only.
1.0
15.
3-302.11; Priority Foundation; An employee placed a rice pan into the middle compartment of the dish sink with dirty dishes to the left and clean dishes to the right. Can not use the dish sink as a food prep sink with dirty or clean dishes in the vat or on the drain boards. Employee stopped when told of the problem.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The top portion of the sushi prep cooler is holding foods at 45*F. All cold hold foods must be held at 41*F or below. Food was moved to the lower area of the sushi prep cooler.
1.5
24.
3-501.19; Priority Foundation; Sushi rice will need a time documentation for sitting out a room temperature.
0.0
41.
4-901.12; Core; There were several wet towels out on food prep areas upon arrival. Once a towel becomes wet it must be stored in a bucket or sanitizer, can not leave out on tables or food prep areas.
0.5
General Comments
Will be back to verify that the sushi prep cooler has been repaired. Follow-Up: 07/08/2022
2-201.12; Priority; Employee health forms must be available during inspection. Information was given to the facility.
0.0
5.
2-501.11; Priority Foundation; A vomit and diarrhea clean up plan must be available during operating hours.
0.0
6.
2-401.11; Core; Several personal drinks were sitting above the prep cooler and on the sushi line. All personal drinks must be stored below food and food prep areas. Also all personal drinks must have a lid.
0.0
8.
2-301.14; Priority; There was no hand washing while waiting. Several jobs were taken place with employees not washing their hands. If changing jobs, handling a phone, money or coming in from out side must wash hands before placing gloves on.
2.0
10.
5-205.11; Priority Foundation; Upon arrival one hand sink had shrimp sitting in sink to thaw no running water, second hand sink was blocked with rice crock pot and had pan lids with can opener in the sink. All hand sink must be free of food, utensils and unblocked. An employee should be able to walk-up to any hand sink wash their hands without moving any items.
1.0
15.
3-302.11; Priority; Raw meat was sitting on the same prep table with veggies while the veggies were being prepared. Raw eggs and raw salmon was placed above noodles in main prep cooler. All raw meats must be stored below ready to eat foods. Do not place any raw meats on the same area as ready to eat foods.
1.5
16.
4-501.115; Core; When washing vents to the hood, do not soak or wash in the sanitizer vat, wash them in the soapy water vat. The sanitizer vat needs to be washed, rinsed and sanitizer before using for regular dish washing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Eggs in shell were at 42*F, sitting on a prep table. Can not leave egg out at room temperature, must place in refrigerator or use time control.
0.0
23.
3-501.17; Priority Foundation; Dates are needed on any foods that are cooked and cooled down and any homemade sauces. The large container of white sauce in the walk-in cooler must have a date. If the small containers of white sauce in the front came from the same batch then no date. If different batch need dates with the small containers.
0.0
24.
3-501.19; Priority; Sushi rice when taken out of rice must be have a written date and time on the crock pot used in sushi area. Can only hold sushi rice for 4 hours, at the end of 4 hours throw away. The homemade sauces if kept out at room temperature must have a time written with them.
0.0
25.
3-603.11; Priority Foundation; A consumer advisory is needed for the sushi. Must have this on the menu with an * beside the raw foods. "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
0.0
35.
3-501.13 ; Priority Foundation; Can not thaw food out at room temperature, must thaw meats in a prep sink under cold running water, in the refrigerator or part of the cooking process.
0.5
39.
3-305.12; Core; Do not store onions and card board boxes of food on the floor. Employees claim there was a food truck delivery today.
