ATAMI GRILL SUSHI

Food properly labeled; original container — Inspector Note: Observed red, yellow, and clear squeeze bottles (containing soy sauce, vinegar, sesame oil, and yum yum sauce) not labeled throughout the facility. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: items labeled with the common name

Approved thawing methods used — Inspector Note: Observed raw shrimp thawing in the meat prep sink without any running water. C/A: food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS: food submerged under running water observed less than 70F

In-use utensils: properly stored — Inspector Note: 1. Observed several scoops stored in food with the handle touching the food (sesame seeds, vinegar for sushi rice, ice bins). 2. Observed a rice scoop stored in stagnant water observed at 71F. 3. Observed knives stored in between prep top units in the main kitchen and underneath the toaster oven on the counter of the sushi bar. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not 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; 3.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 DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: scoops and knives removed; discussed proper storage of in-use utensils with the person in charge (PIC)

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only hand sink behind the bar not accessible; hand sink was blocked by a reach-in cooler that PIC stated was placed there last week. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only hand sink in the main kitchen without hot water; per the person in charge the know broke and the hot water can't come out. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only hand sink in the main kitchen without paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; COS: paper towels provided

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being actively washed in the dish machine located in the main kitchen at a sanitizer solution (chlorine) concentration of 0ppm C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), for chlorine 50-100ppm NOTE: Facility may not use this machine until approval from the health authority is given PIC stated they have called a technician to service machine.

Toxic substances properly identified, stored, used — Inspector Note: Observed the person in charge add non-food grade bleach to the water in the sanitizer compartment of the 3-compartment sink, while dishes were being sanitized C/A: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS: water discarded; sink cleaned out, dishes re-washed, rinsed and sanitizer solution re-made with food-grade bleach observed at 100ppm