Okinawa Steak and Sushi

Observed broccoli cold held at 47°F and yum yum sauce cold held at 42°F in reach in cooler near back door. TCS foods must be cold held at 41°F or below. At the start of the inspection, the analog thermometer inside RIC was ~42°F. The air temperature dropped to ~39°F towards the end of the inspection. Must ensure TCS food is consistently cold held at 41°F in reach in cooler. COS by discarding broccoli. Yum Yum sauce was cooled down to 41°F.

Observed several TCS foods subject to date marking prepped and held for more than 24 hours without a date label (imitation crab, fish roe, lettuce). Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date mark.

Observed employee with gloves handle dirty dishes, then proceed to put away clean dishes without changing gloves in between. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon.

Observed raw beef and raw shelled eggs stored directly above containers of ready to eat sauce in reach in cooler under prep top unit. Must practice proper vertical storage and store raw meats below ready to eat items. COS by moving raw meat. Will email PIC vertical storage hand out.

Observed yum yum sauce on improper ice bath, temping above 41°F. As mentioned last inspection. a proper ice bath should be roughly 80% ice, 20% water and come up to the highest level of the food. Health Authority suggests using Time as a Public Health Control for yum yum sauce instead of ice bath. COS by adding TPHC documentation. Will email PIC TPHC written procedure. Must fill out and keep on file for future inspections.

Observed several TCS foods cold held above 41°F in reach in cooler under prep top. The ambient air temperature (AAT) was 49°F. TCS food must be cold held at 41°F or below. COS by discarding some items and moving other items to different coolers. Must ensure cooler can consistently cold hold TCS food at 41°F before cold holding within it again. Health Authority highly suggests to set the air temperature to 36-37°F.

Observed large container of yum yum sauce temping 48°F in walk in cooler. TCS food must be cold held at 41°F or below. COS by discarding.

Observed chicken soup hot held below 135°F on stove top in wok. TCS food must be hot held at 135°F or discarded. COS by discarding. Must ensure heat is left on stove.

Observed ranch with a prep date of 2/25 in walk in cooler, and cooked shrimp with a prep date of 2/25 in reach in cooler under prep top unit. TCS food subject to date marking must be used or discarded within 7 days, day of prep counting as day 1. COS by discarding.

Observed several critical violations with the potential to cause foodborne illness during inspection. 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (a)Operations Not Conducted in Private Home. Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, b.

Observed employee date marking items prepared several days before at start of inspection. Must date mark TCS foods prepped and held for more than 24 hours.

Observed employee drink on prep counter next to prep top unit. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS by moving drink. Health Authority suggests keeping employee food and other items in a separate designated area labeled "employee".

Observed bowls (with food garnishes inside) stacked directly on top of each other, resulting in the bottom of the bowls directly touching the garnishes. As mentioned last inspection, food must be protected from miscellanous sources of contamination. Must have protective layer in between each bowl. COS by separating bowls.

Observed employee rinsing knife used to cut raw meat into veggie prep sink. Also observed remnants of raw meat and veggies at the bottom of both the veggie prep sink and meat sink. Food must be protected from environmental sources of contamination when prepped. COS by cleaning veggie sink.

Observed marinated ginger butter stored directly on the floor in main kitchen area. Food must be stored 6 inches off floor. COS to moving to walk in cooler.

Observed sanitizer bucket at 10 ppm Cl- in bar area. For proper sanitation, sanitizer buckets must be 50-100 ppm Cl-. COS by adding more bleach.

Observed several cups stacked while wet near yum yum sauce ice bath. As mentioned last inspection, must allow dishes to fully air dry before stacking. COS by separating cups.

Observed time/temperature control for safety (TCS) foods in prep cooler being cold held at temperatures greater than 41°F. Ambient temperature of cooler 50°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS by discarding out of temp. TCS foods. Advised PIC to contact service technician.

Observed two pans of cooked shrimp tempura not cooled to 70°F within 2 hours of reaching 135°F. COS Discarded. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P.

Observed shrimp tempura prepared 8/14/2025 not discarded within 7 days. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P COS by discarding.

Observed pump sprayer labeled as "ROACH SPRAY." CA Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. - COS Moved out of kitchen.

Observed PIC not holding a CFSM certificate and lacking supervising procedures involved with cooking and ensuring products are properly discarded after 7 days, ensuring TCS foods properly cooled, and other foodborne illness related risk factors. CA 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed toxic substance unlabeled in spray bottle.

Observed employee food items and personal items not stored in separated areas from food prep and storage. COS by moving items to separate area.

Observed multiple food items (salad, noodles, tofu, dumplings) stored uncovered. COS discarding and covering items.

Observed dispenser at 3-comp sink not dispensing sanitizer. CA Ensure dispenser is full and properly dispensing.

Observed soy sauce, water, and oil at grill area not identified. CA (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed gap below back door. All exterior doors must be tight-fitting.

Observed employee place raw shrimp on cutting board at prep top unit (across from grill) and place cooked egg roll on same area of cutting board in order to cut in half. Egg roll was 100% contaminated by raw shrimp. Ready-to-eat (RTE) foods must be separated from raw meats and seafood in order to prevent cross contamination. COS by discarding egg roll before it was served. Cutting board was washed and sanitized.

Observed large container stored on top of beer keg in walk-in cooler. Raw chicken may not be stored above RTE food/drinks. COS by moving chicken.

Observed employee handing raw chicken and failing to change gloves before switching tasks. Employee went on to contaminate other surfaces. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee to change gloves and sanitize contaminated areas.

Must update menu to list yellowtail as amberjack or buri as those are the acceptable market names.

Label oil, water, soy sauce, salt, and any other unidentifiable items kept in grill area. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed several food items stored on floor in walk-in and sushi bar. All items must be stored at least 6 inches off floor.