Tiger Sushi

Observed employee drink in disposable cups with lid and straw stored on back top shelf of main make table and on shelf over prep table at main cook line. CA: Employee drinks must be stored below and seperate from food prep and storage areas to protect them from contamination. COS - drinks discarded.

Observed employee eating food in main kitchen. CA: No eating is permitted inside kitchen to protect food and food contact surfaces from contamination. Employee food discarded and person in charge (PIC) advised on employees prohibited from eating inside kitchen.

Bulk white powder on shelf in main kitchen not labeled to identify contents.

No written consumer notification of major food allergens as required. Allergen handout to be given to PIC.

Observed multiple utensils stored in lukewarm water, not running water or water held above 135F. Observed spoon stored touching product in tofu container in small make table. Observed bowls used as scoops in bulk flour and sugar containers.

Clear bins stacked wet on clean dish shelf in main kitchen.

Employee phone stored on shelf on clean linens and over prep table. Employee bag on shelf next to cling wrap.

Observed employee drink in cup with no lid or straw, on shelf over make table in main kitchen. Observed employee drinks in water bottles on shelf next to sushi prep area. CA: Employee drinks in kitchen must be in a single-use cup with a lid and straw, stored below and separate from food, utensils, equipment, linens, and single-use (FUELS) items. COS - Drinks discarded.

Observed wet cloth stored on cutting board surface at sushi bar, not placed in sanitizer bucket between uses as required.

Most recent inspection report not posted in public view.

Cup used as scoop in bulk flour container.

Observed egg rolls and dumplings stored on counter at temperatures of 68F and 70F. Corrective action (CA): Time/temperature control for safety (TCS) items must be cold held at 41F or below. Items discarded.

Lobster mix and shrimp tempura at sushi bar with no label for 4 hour time hold. Multiple items stored using time as a public health control (TPHC) with no written procedures. CA: Each item using TPHC must have written procedures on fiel and must be clearly labeled with discard time as soon as it is removed from temperature control. TPHC handout left with person in charge (PIC) to copy and fill out for each item.

Observed fish in cooler at sushi bar and in walk-in cooler (WIC) not removed from vacuum packaging prior to thawing as required for all fish received frozen.

Cup used as scoop in bulk flour. Wisk and ice cream scoop stored in water <135F in kitchen and server room.

Stacks of single-use to-go boxes stored facing up on top shelf above make table in main kitchen and on prep freezer at sushi bar.

Observed employee drink in reusable cup with lid and no straw stored on shelf over food prep table in main kitchen. Corrective action (CA): Employee drinks in kitchen must be stored below and separate from all food storage and prep areas, and must be in a disposable cup with a lid and straw. Drink removed from kitchen.