Volcano Steak and Sushi

Observed fried soft-shell crab placed on countertop to cool. PIC stated crab had been fried less than an hour ago with intent to place into reach-in cooler. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using an approved cooling method. COS: PIC had employee move fried soft-shell crab to walk in cooler to rapidly cool.

Observed raw tuna/ blood stored on top of containers of portioned sliced cucumbers & imitation crab in walk-in cooler. CA: Food to be stored by internal cook temperature. COS: PIC arranged cooler.

Observed opened container of raw scallops and opened container of raw beef stored above containers of RTE teriyaki sauce in reach-in cooler in main kitchen area. CA: Food to be stored by internal cook temperature. COS: PIC moved product to be stored by cook temperature.

Observed food employee wearing gloves leave kitchen area and rinse off spatulas with water hose, then return to kitchen area and pick up raw beef and place on grill with same gloved hands. Employee did not remove gloves or wash hands between tasks. CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: PIC had employee remove glove and wash hands before donning new gloves.

Observed unopened packages of raw fish, and portioned containers of RTE raw fish eggs stored above raw unwashed vegetables in walk in cooler. CA: Food to be stored by internal cook temperature. COS: PIC arranged cooler.

Observed bulk container of cut lettuce holding at a temperature greater than 41F in walk-in cooler. PIC stated lettuce had been prepared and stored in cooler from day before. CA: Cold TCS food items to be maintained at 41F or below. COS: Lettuce had been in unit greater than 4 hours therefore discarded.

Observed site made yum yum sauce holding at a temperature greater than 41F on hibachi cart in main kitchen area. CA: Cold TCS food to be maintained at 41F or below. COS: PIC stated sauce had been out less than an hour, therefore placed in reach-in cooler to rapidly cool.

Observed cooked white rice stored at a temperature less than 135F on shelf in main kitchen area. Employee stated rice was brought out of cooler at 10:30am to be re-heated. CA: Hot TCS food items to be maintained at 135F or above. CA: PIC chose to cool rice down. Rice was placed in WIC to rapidly cool.

Observed no paper towels at hand washing sink in back of kitchen. CA: Each handwashing sink to be stocked with hand drying provision. COS: PIC placed towels at sink.

Observed no bodily fluid kit and no written procedure for responding to contamination events available in the facility. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site. PIC notified to obtain kit by correct by date.

UPDATE: Follow-Up inspection conducted 1/21/26, Body fluid kit w/ written procedures were available in the facility.

Observed multiple RTE TCS food items (cooked noodles, cooked shrimp, portioned containers of teriyaki sauce, spicy crab salad, tofu, sliced cucumbers) held in facility greater than 24 hours without datemark label. CA: RTE TCS food items prepped/ cooked or removed from original packaging to bare date mark label for when food item is to be served or discarded by. 7 days max. COS: PIC discarded food items.

Observed bulk container of site-made teriyaki sauce (prepped 1/2/26), and bulk container of site-made ginger dressing (prepped 1/4/26) held in facility past discard dates. CA: TCS food items to be discarded if exceeds 7 days, prep day starting as day 1. COS: PIC discarded food products.

Observed employee wearing bracelet on wrist while preparing food at sushi bar. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC had employee remove bracelet.

Observed employee preparing food without a hair restraint in prep area of main kitchen. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority. COS: Employee put on hat.

Observed multiple damp cloths stored on counter tops, food preparation surfaces, hibachi cart, and in sushi bar area. CA: Cloths in-use for wiping food spills shall be maintained dry or placed back into sanitizer bucket between uses. COS: PIC removed towels and placed in sanitizer bucket, or in dirty linen area.

Observed wiping cloths stored in multiple sanitizer buckets at a concentration less than manufacturers recommendation throughout facility. CA: cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC had sanitizer buckets re-made to proper concentration.

Observed employee purse stored on shelf above single-service items on expo line. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee items.

Observed multiple personal items (phone, hats, backpacks, jackets) stored on dry ingredient shelf in back of kitchen. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee items to office.

Observed employee handeling food without proper hair restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority. COS: PIC provided hair restraints.

Observed metal pans and plastic bins stacked while still wet. CA: Equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC rewashed and air dried equipment.

Observed severl employee personal items (headphones, speaker, phone charger, gum, cups) not store in a designated area away from food and food contact surfaces. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food,equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee items.

Observed multiple employee drinks not in single service cup and lid while also stored in food prep areas. CA: Manager had all employee cups removed.

Observed severl employee personal items (headphones, speaker, phone charger, gum) not store in a designated area away from food and food contact surfaces. CA: PIC moved items

Observed cooking utensils being stored between equipment spaces. CA: Manager had removed to be washed.

Observed metal pans and bowls stacked wet and not in a manor to allow proper air drying. CA: Manager had items corrected.

Observed multiple employee drinks not in single service cup and lid while also stored in food prep areas. CA: Manager had all employee cups removed.

Observed multiple wiping clothes in use and not being stored in sanitizer. CA: Sanitizer buckets were made and clothes stored in them.

Observed fly strips with dead flies in use over area where hibachi carts are stored. CA: Fly strips cannot be used in food prep or storage areas.