Apr 20, 2022
Routine - Food
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line reach in cooler; rice (54°F - Cooling), held in plastic container with tight fitting lid. Operator stated being cooled overnight. See Stop Sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line reach in cooler; rice (54°F - Cooling), held in plastic container with tight fitting lid. Operator stated being cooled overnight. See Stop Sale.
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line right stainless reach in; raw beef stored over raw fish. Operator moved beef below fish. Corrected On-Site
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke and Ceviche on menu served raw; not disclosed.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing bleach not labeled. Operator labeled. Corrected On-Site