GO FISH POKE BAR

On the counter-top, measured a rice container of brown rice stored at 98F. Per operator, brown rice was prepared 4 hours prior and is placed on a time log. [CA] Potentially hazardous foods maintained by time shall be time logged/time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator VC&D container of brown rice due to time and temperature abuse. Discussed with operator to provided automated management of temperature for brown rice such as a rice cooker/warmer with hot holding capability. Maintain potentially hazardous foods hot at 135F and above.

In the back storage area, observed debris accumulation and dust underneath the storage racks and around the mounted storage racks. [CA] Ensure facility is frequently cleaned and maintained to prevent possible contamination and harborage of vermin.

In the kitchen area, in the 2 door reach in refrigerator, observed accumulation of dust on fan covers. [CA] Ensure refrigeration is frequently cleaned and maintained.

In the 2 door prep unit, observed unwashed avocados in contact with serving spatula/spoon. [CA] Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

At the service line, measured cooked white sushi rice at 110F and cooked brown sushi rice at 120F. Per operator, white and brown rice prepared and stored from 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve cooked white sushi rice and cooked brown sushi rice by 3:00pm, for a total of 4 hours from when removed from temperature control or discard. On the counter-top, stored above containers of ice, measured tobiko and seaweed salad at 45F. Per operator, tobiko and seaweed salad stored from 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods stored in ice baths shall be have the container fully submerged to maintain proper holding temperatures. [COS] Operator placed containers of tobiko and seaweed submerged into larger ice bath containers.

At the front counter, in the cooked sushi rice containers, observed rice scoops stored in direct contact with rice. In the back storage rack, observed a stainless steel bowl stored in container of salt. At the cookline, observed tongs and knives stored in a room temperature container of water. [CA] Ensure