Lemongrass

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Walk in coolerncooked shrimp and cooked scallops at 2:43pm (52F – Cooling) since yesterdaynProducts did not cool to 41°F within 6 hoursnSee stop sale

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee came from the outside directly to work with food with out washing hands

Employee washed hands. Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled clean equipment (plates)or utensils without washing hands

Employee washed hands Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon stored above krab inside sushi bar area

Operator stored properly Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

On cook linenraw shell eggs (69F – Cold Holding)nPer operator product stored for approximately 1 hour

Operator moved to time control and marked for 3 more hours Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Server area ice bath and inside coolerncut lettuce at 3:30pm (53F – Cooling) since 11:30 am , tofu at 3:30pm (53°F cooling)since 11:30 amnProducts did not cool to 41°F within 4 hours

See Stop Sale

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Walk in coolerncooked shrimp and cooked scallops at 2:43pm (52F – Cooling) since yesterdaynProducts did not cool to 41°F within 6 hoursnSee stop salennTime/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Observed at 4 pm .sushi rice, eel, shrimp and salmon tempura with time mark 11:30-3:30pm still on use

See Stop Sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n On cook line ncut Chinese cabbage (67F – Cold Holding) nOn server stationnginger with cook carrots dressing (53F – Cold Holding)nBoth products stored for approximately 1 hours

Both products not prepared or portioned today

Both products moved to time control for 3 hours remaining,nOn sushi bar,nsalmon eggs (68F – Cold Holding)nOn cook line flip top coolerncut red cabbage (52F – Cold Holding); cooked cauliflower (52F – Cold Holding); coconut milk sauce (52F – Cold Holding)nPer operator products not prepared or portioned todaynPer operator items stored for approximately 2 hours

Operator iced down Corrective Action Taken

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Observed at 4 pm .sushi rice, eel, shrimp and salmon tempura with time mark 11:30-3:30pm still on use

See Stop Sale

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Server area ice bath and inside coolerncut lettuce at 3:30pm (53F – Cooling) since 11:30 am , tofu at 3:30pm (53°F cooling)since 11:30 amnProducts did not cool to 41°F within 4 hours

See Stop Sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed cooked white rice ( 130F hot holding)on cook line. Per operator stored for approximately 1 hour

Operator moved to time control and marked for 3 hours.n. Corrected On-Site

High Priority – Toxic substance/chemical ( cleaner)improperly stored.above cook line nSeveral bottles with sanitizer stored above containers with water for customers on server areanOperator removed Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed big 6 poster Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

In cook line,ncoconut milk with chicken base at 1:37 71°F cooling since 11:30am at 2:12pm same temperaturenRehydrated rice noodles at 1:30 (70F – ambient cooling), since 11:30am / at 2:14 same temperature

At this current cooling rate product will not reach 41°F within 4 hours

Operator moved to time control and timed marked Corrected On-Site