TAKARA SUSHI GRILL & BAR

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons with bare hands discuss with operator the importance of gloves employee placed on gloves. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over cucumber reach in cooler cooks line. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over unwashed onions walk in cooler employee removed to proper storage. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tofu employe removed to proper storage. Raw chicken over tofu in walk in cooler. Employee removed to proper store Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cream cheese 47 f imitation Krab 46 f employee moved to freezer 2nd temp all to 43 f Sushi line yellow tail 47 f raw salmon 47 f raw tuna 46 f raw octopus 46 f 2nd temp Kale cut 70f on counter employee moved to cooler. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Cook rice not marked employee placed time mark 11 am Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled employee cleaned at time of inspection Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Stored spoon and cutting tool. Sushi bar employee removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Yun Chen Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at multiple hand washing sinks Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at hand washing sink back kitchen. Tested at 77 f Hand washing sink at bar area. Tested at 78 f Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Make table reach in cooler drink mixed with food.employee removed Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Soy sauce and sugar in buckets on floor Warning

Basic - Plumbing system in disrepair. Hot water handle on hand washing sink not working back kitchen Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar heavily soiled. Warning - From follow-up inspection 2023-05-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink across from walk in cooler removed. Hand sink is on latest plans from 07/2021. Warning - From follow-up inspection 2023-05-15: Manager states hand sink is scheduled to be replaced tomorrow. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon for sushi bar prepared yesterday morning with no date mark. Warning - From follow-up inspection 2023-05-15: Spring mix and krab not date marked, Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris by dish machine and triple sink. Warning - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at hand sink by soda machine. Warning - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. Warning - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-05-15: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi chef did not wash hands before beginning to prepare sushi. Employee washed hands. Corrective Action Taken Warning

High Priority - Employee touched raw beef and then handled clean utensils for grill without washing hands. Employee washed hands. Corrective Action Taken Warning

High Priority - Employee washed hands with no soap. Employee washed hands properly. Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for yellowtail, escolar, squid, and mackarel. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice made at 11am. 99F at 3:28pm, in danger zone more than 4 hours. No time as a public health procedure. No temperature monitoring. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice made at 11am. 99F at 3:28pm, in danger zone more than 4 hours. No time as a public health procedure. No temperature monitoring. See stop sale. Employee discarded. boiled eggs 45F in cooler across from grill. Snapper 47F in three door cooler across from grill. Employee moved to lower area of cooler to chill. Spring mix 74F, on counter at room temperature. Employee states he had at room temperature due to an order, employee put spring mix back to cooler. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar heavily soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to warmers blocked by table and pitcher is stored inside sink. Manager removed table and pitcher. Corrected On-Site Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink across from walk in cooler removed. Hand sink is on latest plans from 07/2021. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by rice warmers. Employee placed paper towels at sink. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - No soap provided at handwash sink by rice warmers, no soap at hand sink by soda machine, no soap at hand sink by triple sink, and at sushi bar. Employee placed soap at all sinks. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon for sushi bar prepared yesterday morning with no date mark. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Floor drains soiled/has accumulation of debris by dish machine and triple sink. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at hand sink by soda machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning