WAGYU GRILL AYCE SUSHI BBQ & BAR

Employee observed handling raw meat, then proceeded to touch refrigerator door handles and various equipment throughout the kitchen. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.

Sliced tomatoes measured 69F while maintained out of temperature control at the sushi station. Various roe measured 58F-44F from top to bottom while maintained in improper ice baths at the sushi station. Per staff, items had been placed there one hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that ice in ice baths comes up to the maximal level of food in a container. [COS] Sliced tomatoes relocated to under-counter refrigeration unit. Roe to be used or discarded within 4 hours of initially leaving temperature control.

Opened cardboard boxes of various raw animal products stored directly on the floor in the walk-in cooler and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while in active use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Black, mold-like substance observed on several cutting boards. Cutting boards not actively in-use. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards once they become too scored/scratched to be properly cleaned.

Opened container of peanuts are offered for consumer self-service at the self-service area, but lack sneeze guards or any other form of preventing contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. *Note: Recommending using a lid or placing container under the line of sneeze guards

One employee's food handler card is expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

The soap dispenser is inoperable at the handwash station outside of the walk-in refrigerator intended for meats. Per the PIC, it may require a battery replacement. *Note: Properly stocked, additional handwash sink located nearby [CA] Provide handwashing cleanser in am operable dispenser at handwash stations at all times.

Mold like buildup on soda nozzles at bar.[CA] Ensure food contact surfaces are clean and sanitized as required.

Raw food of animal origin stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Boxed food stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Gas rice cooker stored outside of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Cooked chicken held at cookline measured 88F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, Cooked chicken was held for less than 1hr and relocated to lower portion of preparation refrigerator for cooling.