ROCK'N SUSHI

Basic - Single-service articles not stored inverted or protected from contamination. Cook line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu, sushi items containing raw fish per operator not marked as raw. At time of inspection, operator began marking menus with asterisk to denote raw items. Corrective Action Taken Repeat Violation

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Operator is not properly marking chicken undergoing this process.

Basic - Accumulation of debris on top sides of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In sushi bar, employee backpack and drink with box vinegar for restaurant.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets ripped cook line cooler left side. Warning - From follow-up inspection 2024-09-25: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer solution on the cook line exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket in a handwashing sink.

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

Intermediate - Spray bottles containing toxic substance not labeled behind the front counter. The operator labels the spray bottles. Corrected On-Site

Basic - Cardboard used to line food-contact shelves in the salad station reach in cooler.

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean cutting boards stored under a paper towel dispenser in the kitchen. The operator properly stored the cutting boards. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean drink pitchers stored next to the handwashing sink in the wait station.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles not stored above cut lettuce in the salad station reach in cooler. The operator properly stored the tongs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach in cooler in kitchen line. Operator removed chicken under beef. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen line with utensils. Operator removed utensils. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed. In reach cooler cooked pork not date marked held more then 24 hours per operator. Repeat Violation

Basic - Stored food not covered. Observed in sushi area bowl of ready to eat foods uncovered.Operator removed bowl. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed we t cloth in kitchen prep area counter. Operator removed wet cloths. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry soup held overnight in the reach in cooler per operator in kitchen line at 54F cooling. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach in cooler. Operator moved raw shrimp over raw chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry soup held overnight in the reach in cooler per operator in kitchen line at 54F cooling. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed food container in Hand washing sink by kitchen. Operator removed food container. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures available . Educated operator on time as a public health control and emailed forms. Operator printed and filled out forms. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food Observed crab salad prepared onsite and held more than 24 hours not properly date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle by reach in cooler in kitchen line.

Basic - Reuse of single-service or single-use articles. Observed straw sewed wood rice bowls to serve rice rice bowls are reused per operator.

Basic - Stored food not covered. Observed bowl of rice in sushi station counter uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in the kitchen counter not stored in sanitizer bucket. Operator removed wash cloth. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed box of raw shell eggs stored over unwashed kale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm.

Intermediate - Spray bottle containing toxic substance not labeled. Sushi bar.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen raw krab thawing in standing water.

Basic - Wiping cloth sanitizing solution stored on the floor.