WASABI SUSHI & STEAK BAR

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no current inspection posted nowhere in the facility. C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: Facility has 72 hours to post the most current inspection report

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a open coca-cola plastic glass with a straw stored on the shelf in the main kitchen near serving dishes. Observed a water bottle stored at the bottom of the prep-top unit in the main kitchen C/A

Food separated and protected — Inspector Note: Observed several trays of eggs stored above raw carrots and zucchini in the WIC in the main kitchen. C/A Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; COS: Food was Re-arranged in the WIC Pictures are attached

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed raw shrimp and chicken that was prepped earlier in the day placed in deep large containers stacked to the top and covered with plastic wrap tight in the WIC in the main kitchen. Cooling rate was not enough for the food to reach 41*F and below in 4 hours C/A 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or COS: Manager was instructed to place the food in smaller shallow containers and place ice on the meat

Thermometers provided and accurate — Inspector Note: Observed facility does not have a meat thermometer to take and monitor the temperature of the food. When asked multiple times (even after using a translator app) the manager kept showing me the thermometer in the refrigerator. C/A Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf COS: Violation needs to be corrected in 10 days

Washing fruits and vegetables — Inspector Note: Observed employee washing a utensils pot into the vegetable sink. Pot was used to keep meat and vegetable spatulas in water at the grill area. C/A Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: EHS instructed the manager to wash rinse and sanitize the sink

In-use utensils: properly stored — Inspector Note: Observed spatulas next to the grill on top of a bucket stored in a container of water with a temperature of 82*F Another container with scoops on top of the table with water temperature being at 72*F C/A . 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: Facility and employees need to be trained in the proper procedure how to keep spatulas and scoops Correct by

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean plastic trays stacked wet above the three compartment area C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; COS: Plastic Trays were unstacked and allowed to dry

Physical facilities installed, maintained, and clean — Inspector Note: Observed water leak at the three-compartment sink, water was on the floor everywhere. Observed the ceiling A/C outtake vent above the rice table with black debris build-up C/A Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Facility needs to repair the leak

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed failure on the part of the management/PIC at the time of the inspection. PIC/Manager on duty was not properly monitoring employees for proper handwashing, cold holding temperatures for food, proper cooling and cooling methods and sanitizing. Manager could not provide in a verifiable manner the 5 reportable symptoms and 6 reportable illnesses as it relates to foodborne illness. C/A It is the responsibility of the person-in-charge to maintain active managerial control over the facility and to ensure that foodborne-illness risk factor and public health intervention violations are prevented or corrected as necessary. COS: Manger has 10 days to correct the violation

Management knowledge, responsibilities, reporting — Inspector Note: Observed manager on duty could not provide in a verifiable manner that the employees have been trained on the 5 symptoms and 6 illnesses they have to report. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: Facility has 10 days to correct the violation. EHS left copies of the employee health policy with the PIC

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink at the sushi bar without a paper towel. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: Paper towel was replaced

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand-sink in the main kitchen with a black hibachi hat and apron as well as a bottle with condiments resting inside of it. The hand-sink was blocked by two carts that are used for hibachi cooking. When asked why the hand-sink is used for storage, the manager stated thy do not use that hand-sink C/A A handwashing facility may not be used for purposes other than handwashing COS: Hat apron and bottle was removed

Food separated and protected — Inspector Note: Observed employee at the prep top grabbing raw beef with his glove, placed the meat on the grill, reached back closed the prep top with the soiled hand, grabbed the condiment bottles with the same hand, and when he was done grilling he grabbed two clean plates to put the food for the customer. His imprinted fingers could be seen inside the clean plates. C/A After touching the raw meat gloves should be disposed of and wash hands before working with cooked food COS: Plates were removed of and the employee was made to wash his hands and put on new gloves

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice bin in the main kitchen with pink and black substance build-up. The ice was touching the substance build-up. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or COS: Facility has 3 days to correct the violation

Time as a public health control: procedures and records — Inspector Note: Observed facility is using TPHC for the rice at the sushi bar without a written procedure. When asked manager was not aware he needed a procedure. Times was kept on a log without a procedure. C/A If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf COS: EHS LEFT A PROCEDURE FOR THE PIC. THEY HAVE TO FILL IT OUT IN 72 HOURS