WASABI SUSHI STEAK & CAJUN SEAFOOD BAR

Observed raw shell eggs stored above raw pork and raw beef in walk in cooler. Observed raw salmon and raw beef stored above sauce in walk in cooler. Observed raw beef stored above soup in walk in cooler. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation,holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is ope.

Hand sink in main kitchen near grill not stocked with paper towels. C/A: Each hand sink must have a hand drying provision. COS: Paper towels stocked at time of inspection.

Observed back door propped open allowing the entry of pests. C/A: if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; COS: back door closed at time of inspection (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.

Observed inadequate lighting in walk in cooler. C/A: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units.

Observed black residue on nozzle of soda gun at the bar. C/A: Food contact surfaces must be cleaned to sight and touch. COS: PIC washed and sanitized soda gun nozzle at time of inspection.

Observed several cardboard boxes of food stored directly on floor of walk in freezer. C/A: Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed a fly strip (with flies attached) hanging over prep table.

Observed inadequate lighting in walk in cooler. C/A: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units.

Observed plastic container stored directly in basin of hand sink near dishwasher. Observed plastic pitcher stored directly in hand sink near drink machine in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed both containers from hand sinks at time of inspection.

Observed scoop without handle stored directly in container of rice in main kitchen in dry storage. Observed scoop stored directly in container of flour in main kitchen in dry storage. C/A: Scoops must have handles if stored directly in food product. COS: PIC removed scoops from both rice and flour and moved to three compartment sink to be washed, rinsed and sanitized.

Observed TCS pork based soup broth in a large covered pot that had been prepared the day before in the walk in cooler with a temperature of 44F. CA: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 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: Broth discarded.

Observed there were no test strips for quaternary ammonia which is the sanitizer used in the 3 compartment sink.

Observed ambient temperature of the reach in cooler with salad and sauces varied from 39 F on the left side to 46 on the right side where non TCS sauces were held. Observed the reach in cooler holding noodles and sauces close to the grill had an ambient temperature of 47F.