ATAMI GRILL SUSHI

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two buckets of soy sauce stored directly on the floor next to the handwashing sink. C/A Food items must be stored at least 6 inches (15 cm) above the floor. COS: Buckets were removed from the floor

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored at the work table next to the gas griddle. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths were placed in the sanitizing bucket

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the ladies bathroom middle stall without a toilet paper. C/A Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet COS: Toilet paper replaced

Food properly labeled; original container — Inspector Note: Observed clear containers at the stove area containing salt and chicken base unlabeled. Observed salt and bonito fish flakes stored on top of the prep top without an identifying label. C/A Food Storage Containers, Identified with Common Name of Food. 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: Labels were placed on the containers

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility did not display their current inspection report. 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing sign at the two hand sinks in the main kitchen that instruct employees to wash hands C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS A handwashing procedure was provided by the EHS and had to be placed on the sink before EHS left the facility

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing sink in the main kitchen across from the grill with a metal scrubs inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Metal Scrubs were removed

Food obtained from approved source — Inspector Note: Observed facility is receiving frozen salmon from the supplier and it preps the salmon into smaller portions, wraps them into plastic wrap without retaining any of the labels or the box stating where the fish is coming from or if it is farm raised. The invoice does not state either. C/A If food is individually portioned and place in the fridge a label or a picture of the box shall be retained on the premises. COS Facility has 10 days to correct the violation

Food in good condition, safe, and unadulterated — Inspector Note: Observed facility is offering red snapper on the menu but they are substituting it with raw tilapia or cod which is a cheaper version of fish. C/A Condition. Food shall be safe, unadulterated, and honestly presented. P COS: Facility will have revise the menu and let customers be aware of what type of fish they are consuming

Time as a public health control: procedures and records — Inspector Note: Observed facility is keeping the sushi rice on time, the proper time is being kept but there is no record of the procedure. C/A When using TPHC as a food service facility shall have a written procedure that indicate the the specific TCS food, time to be held and when to discard as well as a procedure with corrective actions COS: Facility was provided with a TPHC form to fill out by the next inspection