POKE & RAMEN

In 2-door table-top cooler, observed containers of raw chicken stored above containers of cooked pork, fried garlic, raw cut onions, and packaged tonkatsu ramen base/sauce and packaged raw beef. In 2-door tall reach in cooler observed a container of avocado directly next to and touching container of raw chicken. In that same cooler, observed green onions and package of spinach directly on top of and next to raw shelled eggs. COS: All foods relocated and separated according to their final cook temperature.

Observed imitation crab, raw tuna, and raw salmon at front food service prep cooler cold-holding above 41F. COS: PIC replaced foods in the front food service prep cooler with foods that were properly cold holding in the main kitchen reach in cooler and discarded the ones that were above 41F.

Observed PIC attempt to wash hands with no soap at prep sink after picking up trash off floor. Instructed PIC to use the hand sink only to wash hands. COS: PIC washed hands at hand sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Consumer advisory not provided on menu for tuna and salmon served raw.

Observed previous inspection of 76/C from 7/3/25 instead of most recent inspection of 71/C from 3/30/26.

Observed 2 containers of utensil water below 135F. COS: PIC discarded utensil water and brought out clean scoops to use without any water.

Observed no time markings for foods under TPHC (sushi rice & boba). COS: Time stamps place on sushi rice and boba 12pm-4pm.

Observed no EPA approved food-contact surface sanitizer.

PIC could not provide an employee health policy. Provided form.

Observed no soap at front food service hand sink. COS: soap supplied.

PIC could not provide verbal or written procedures and an EPA registered disinfectant effective against Norovirus.

Consumer advisory not provided on menu for tuna and salmon served raw.

Observed raw tuna and salmon thawed out in original ROP package with a label that states to remove from package before thawing.

Observed floors and walls in main kitchen area unclean with excess food debris.

Observed boiled eggs in two bins beneath prep top cooler 2, that had temperatures of 48 and 43. Also observed cooked chicken in a large pan in the reach in cooler that had a temperature of 51. PIC stated that both boiled eggs and cooked chicken were prepared yesterday. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded both bins of boiled eggs that were beneath the prep top cooler and the pan of chicken held in the reach-in cooler.

Observed hand sink in front food service kitchen where the warm water nozzle was loose and unable to run hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Discussed with PIC that hand sinks need both hot and cold water and that it needs to be repaired within the week.

Observation: Front and rear handsinks observed without a supply of paper towels.

Observation: Consumer Advisory is not provided on menu or in public view for the tuna, salmon, and imitation crab that is served raw to consumers. CA 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the anim.

Observed salmon thawing in the reach in cooler in reduced oxygen packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. PIC voluntarily removed salmon from reduced oxygen packaging to properly thaw in cooler.

Sushi rice was observed without proper time control. Sushi rice once removed from temperature control 135 or higher, shall be marked or otherwise identified to indicate the time removed from temperature control or discard time with a 4 hour maximum. COS: PIC put labels on sushi rice to indicate proper discard time.

Observed improper sanitizing solution used for dishes in the 3 compartment sink.

Observation: A metal pan lid and 2 oven mitts observed in the rear handsink basin. CA:(o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Employee removed the items in the handsink.

Observation: Front and rear handsinks observed without a supply of paper towels.

Observed unclean dishes stacked as clean on shelf in main kitchen.

Observed unclean microwave in the main kitchen.

5-2 Consumer Advisory Violation Observation: Consumer Advisory is not provided on menu or in public view for the tuna and salmon that is served raw to consumers. CA 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include aster.

Observed multiple food service employees wearing watches and bracelets while preparing food.