Flame Sushi Japanese Grill And Ramen

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Observed interior of ice machine soiled.

Basic – Carbon dioxide/helium tanks not adequately secured

Observed CO2 tank not adequately secured.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed air vents in kitchen soiled.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed employee open drink container stored on a food preparation table

Employee removed and stored properly. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee ear phone stored on top of prep table.

Basic – Food stored on floor

Observed bucket of Mayo on floor near walk-in cooler.

Basic – Insect control device installed over food preparation area

Observed bug zapper stored on prep table located in back room.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed kitchen grill filters soiled

Observed walk-in cooler door gasket soiled.

Basic – Time/temperature control for safety food thawed in an improper manner

Observed Krab and salmon in sushi sink to thaw

Employee removed and placed in walk-in cooler. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Observed chlorine sanitizing solution not at proper minimum strength

Employee put chlorine in sanitizer bucket

Second test of solution at 100ppm. Corrected On-Site

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

Observed employee handling cake slices with bare hands. nSpoke to manager regarding proper washing of hands and glove use for ready to eat foods

Employee washed hands and put gloves on. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed total of 14 flying insects

Observed 7 flying insects at entrance of kitchen

Observed 3 flying insects near back door of kitchen

Observed 2 flying insects on cook line

Observed 2 flying insects on sushi area. 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 control cannot be determined. See stop sale

Observed establishment using time control for sushi rice without time mark or written plan for time control

Manager was able to place time mark on sushi and complete time control paperwork. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Observed container being stored inside the hand washing sink at the end of cook line

Employee removed container from sink to allow for hand washing. Corrected On-Site

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

Observed establishment without chemical test kit. Repeat Violation

Intermediate – Non-pitting surface rust on food-contact equipment

Observed ice machine interior with Non-pitting surface rust on food-contact equipment.

Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment

Observed bottle of pine sol stored in kitchen area near walk-in cooler on top of equipment

Manager had employee properly store the pine sol. Corrected On-Site