Ninja Sushi & Steak

Observed employees leave kitchen and go outside when Health Authority arrived. When employee returned to kitchen he failed to wash hands prior to engaging in food handling. 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 COS by instructing employee to wash hands.

Observed TSC food in walk-in being cold held above 41°F. Temperature of all non-frozen TCS foods ranged between 42-43°F. TCS foods must be stored at 41°F or below. CFSM lowered ambient temperature of unit.

Observed two large containers of white rice prepared yesterday not cooled to 41°F within 6 hours of reaching 135°F. Temperature of rice in one container was 52°F and the other was 47°F. 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 COS by discarding.

Observed sushi rice prepared yesterday in use today. Rice had been in the danger zone for well over 12 hours and serving this product posed an enormous food safety risk to the public. There was also no time documentation on product. At 12:13pm Health Authority asked where the time documentation for the rice was and the sushi chef grabbed a time sticker off the shelf that had 12:30-4:30pm. Also observed another smaller container of sushi rice on counter with no time documentation. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to excee.

Observed dirty carboard boxes being used as barriers in cook area. Cardboard is not permitted as it is not easily cleanable. Must remove all cardboard from facility and replace with cleanable items.

Observed CFSM rinsing in-use spatulas in dirty 92°F water that was inside of a wok and immediately pick ready-to-eat food to plate. Food went out before Health Authority could correct. Moving forward, do not rinse in-use utensils in dirty water. Must properly wash, rinse, and sanitize in warewash area.

Observed chemicals stored in unlabeled spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CFSM discarded bottle of his own volition.

Observed employee plating sushi and ginger with bare hands in back kitchen. There may be no bare hand contact with ready-to-eat (RTE) foods. COS by discarding.

Observed most recent inspection report of 73/C from 9/23/25 not posted in public view. The score posted was a 92/A from 1/13/25. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posted correct score.