SUSHI BOAT TOWN

Food facility does not have a FSC for an active employee (the previous FSC holder has moved out of the area). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

A roll of paper towels was located next to the paper towel dispenser in the sushi prep area. Soap was not close to the handwash station. [CA] Ensure soap and single use paper towels are stocked in permanent dispensers at handwash stations at all times. [SA] PIC provided soap and paper towels during time of inspection.

No toilet paper in the dispenser in the women's restroom. [CA] Provide toilet paper in dispenser at all times. No self-closing device on restroom door. [CA] Provide self-closing device on restroom door.

Observed personal items stored above food prep cold unit (cell phone) and above 3 comp sink (medicine). [CA] Keep personal items separate and away from food prep/food storage areas.

Observed hard boiled eggs being cooled in the food prep cold hold unit (the hardboiled eggs measured between 52F-54F). Per employee, the eggs were boiled at 11am. [CA] Ensure PHFs are properly cooled from 135F to 70F wtihin 2 hours and from 70F to 41F within 4 hours. Discontinue cooling PHFs in the food prep unit; must be done in the walk-in cooler or reach-in cooler. [COS] PIC relocated the hardboiled eggs to the walk-in cooler.

Observed potentially hazardous food located on food prep surfaces that are subject to TPHC but were not time marked and measured in the temperature danger zone (par-cooked chicken 118F, raw shrimp 73F). [CA] Ensure all PHFs subject to TPHC are time marked for 4 hours and discarded at the end of the 4 hour mark. [SA] PIC stated he will discard PHFs at the end of lunch service which is 3pm.

Observed 11 live juvenile cockroaches in the facility (mostly on plumbing pipes and shelf brackets). [CA] Eliminate pests from facility. Continue working with professional pest control, seal cracks and crevices, and set additional monitoring traps.

Observed 7 live cockroaches in different life stages and one ootheca (cockroach egg sack) as well as about 10 dead cockroaches. Cockroaches were found under food pass trhough window, shelving brackets, floor drains, by cookline , under equipment, and on food prep surface. [CA] Work with professional pest control and recommend setting a minimum of 20 additional monitoring traps. Ensure cockroaches and feces has been completely eliminated from the facility. Facility not ok to reopen.

Observed multiple German cockroaches of several life cycles in all locations of kitchen. Live and dead German cockroaches in some areas: - in sushi prep area - under and above wall mounted shelvings in kitchen - under soda machine - inside hand soap dispensers - in ceiling light fixtures - under dish machine - on food cutting boards - throughout kitchen floors - inside the water heater - near back door - by tea dispenser - between the chest freezers - on wall by prep sink - behind paper towel dispensers. *****Observed last pest control invoice dated 6/24/2025 which indicated live and dead German cockroach activity. Observed severe cockroach droppings on walls under wall mounted shelves. 2. Observed rodent droppings in the following locations within kitchen: - on wall corner next to sushi boat water ring - on wall and shelf above 3 comp sink - on top of 2 door reach in [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Clean and sanitize all areas of food facility using at least 100 ppm chlorine. Seal all gaps and crevices to prevent vermin harborage. Cover all food containers and discard all impacted food.

1. Several floor tiles are broken in between the cook-line and food prep sink. Food residue observed on walls throughout kitchen. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Bowls are used to scoop bulk food items. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Observed bags of carrots stored on the floor inside the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Hand sink in front of the walk-in cooler is unaccessible due to ice machine placed in front of it; other hand sink are available in kitchen. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

No sanitizer bucket observed at sushi prep station; employee is using a wet wiping cloth only with no sanitizer; no active cleaning observed. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Edamame is stored on a strainer at 60F on the counter top; raw tuna and yellow tail fish is stored above 41F inside the sushi display case. Per PIC, food items have stored for less than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Maximum water temperature at both restroom hand sink is 79F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

About 4 bottles of RAID insect spray observed near water heater. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Observed live German cockroaches on food prep surfaces in the following locations within kitchen: - multiple on kitchen pan under the sushi boat display Observed dead German cockroaches in the following locations inside the kitchen: - on food cutting board - inside the food prep sink [CA] Clean and sanitize area of dead cockroaches or old droppings. [CA] Wash, rinse and sanitize using at least 100 ppm chlorine all food contact surfaces.

Observed cooked grilled chicken thawing inside the walk-in cooler with clear plastic wrapping; per staff, chicken was cooked about 2 hours before inspection. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Clear covering was removed during inspection.

Observed employee drinking from an uncovered cup near the ware washing sink; employee also had open cup of ramen noddles at work station. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed about a 1 inch gap between back door frame and floor. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Food debris and food reside observed on multiple non food contact surfaces throughout facility: kitchen shelves, counter tops, exterior of equipment.

Cooked fried shrimp is stored on the counter top in the sushi prep area; per staff, sushi was cooked 1 hour before inspection and is using time as a temperature control; no time stamp is provided for the shrimp. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.