SUSHI ISLAND

Found imitation crab thawing on shelf at cooks line. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. Found exterior screen door with gaps greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Found several unused items in storage room and service area. [CA] Remove any unused equipment and de-clutter facility.

1. Observed Vermin: Documented in the following areas: LIVE cockroaches in the following areas: kitchen area (2 door reach in gasket, walls around metal shelves, behind refrigeration unit, below warewash sink, flooring in kitchen area) and at sushi bar (wooden compartments). 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Vivi & Jianhao, has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Minor: 1. Found DEAD cockroaches in the following areas: in 2 door reach in, under cooking equipment, under refrigeration unit and under dish machine. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas.

Found a container of sushi rice on prep table without time mark. Operator stated facility is using time as a public health control (TPHC). [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 [COS] Operator directed to time mark PHFs. Note: Another sushi container at sushi station time marked under TPHC.

Found bowls without scoops used to dispense of bulk good in back prep area. [CA] Provide scoops with handle for dispensing bulk goods.

1. Found leaking faucet at warewash sink (middle section) when water is on. 2. Found faucet leaking at hand wash station at sushi station. [CA] Secure leak.

Measured the following PHFs holding between 46F - 47F in 2 door sliding display case: tuna and cooked shrimp. [CA] Maintain all PHFs cold held at or below 41F.

Observed several manufactured bags of tuna in reduce oxygen packaging in 2 door reach in at sushi station. Label indicates to keep fish in frozen state when in ROP bags. Observed tuna fully thawed. [CA] When thawed, facility shall remove fish content from ROP bag and follow manufacturer specification.

Found brown like substance on interior panel of ice machine. [CA] Routinely clean.

Found a container of grilled chicken cooling in 2 door upright. Observed plastic wrap fully covering container. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.