Shinju Japanese Buffet Sushi Seafood Hibachi Grill

Basic – Food not stored at least 6 inches off of the floor

Cases of water, tempura batter and bag with rice on floor in dry storage room. Operator elevated Corrected On-Site Warning

Basic – Ice buildup in turbo air reach in cooler by entrance to sushi station. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

1, Turbo air reach in cooler in sushi station ; krab meat (47F – Cold Holding); cooked eel (50F); raw salmon roll (46F) held inside reach in cooler less than 4 hours ago. Observed huge amount of ice build in unit. Operator moved to another reach in cooler to quick chill.* Corrective action Taken*nn2. Sushi station low boy Cooler ; spicy krab 44 ( – Cold Holding); krab meat (46F – Cold Holding) foods held less than 4 hours ago. Operator moved foods to another reach in cooler to quick chill. * Corrective action taken*nn3.Flip top cooler in cook line Cooked mussels (55F- Cold Holding) held under four hours ago. Mussels container on top another container inside flip top. Operator moved to reach in Cooler to quick chill. nFoods not prepared or portioned today 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. Sushi rice in sushi station made less than 4 hours ago without time marking. Operator discarded at will Corrected On-Site Warning

High Priority – Toxic substance/chemical improperly stored

Gallon on bleach stored on same shelf with gallon liquid butter in wait station. Operator moved gallon of bleach and stored away from food. Corrected On-Site Warning

Intermediate – Some oyster tags not marked with last date served. Warning