Sushi Yan

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. flip top; fish egg (49°F - Cold Holding) operator states out of temperature for approximately 2 hours. Operator moved to reach in to quick chill. Items not prepared or portioned today.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked calamari in two door reach in freezer. Operator moved and stored properly
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over wonton wrappers, and noodles in two door reach in cooler. Operator corrected and stored properly.
  • Basic: Food stored on floor. Containers of soy sauce, and oil stored on floor. Operator moved and stored properly.
• Handwashing and hygienic practices
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face and pushed up glasses with bare hands then put on gloves and prepared food. Informed operator of proper hand washing, employee then washed hands.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw salmon stored over cooked salmon. Operator fixed.
• Employee health
  • Intermediate: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1 fly observed flying around in kitchen then landing on garbage can. 1 fly observed flying around in dry food storage area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. At dry storage area, approximately 6 rodent droppings observed: 1 on shelf next to bucket with soy sauce and 5 on top of box with soy sauces.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At double door reach in cooler: commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen, thawing in vacuum package overnight. See stop sale.
  • High priority: Shell eggs in use or stored with cracks or broken shells. See stop sale. At double door reach in cooler: cracked raw shelled eggs stored with whole raw shelled eggs.
• Food out of temperature
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: spicy tuna (48°F at 2:55pm; 47°F at 3:25pm- Cooling) As per operator, cooling since 12pm. Stored double panned. At current rate of cooling product will not cool to 41°F in a total of 4 hours. Operator moved to quick chill.
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice; no time mark. As per operator, stored since 12pm; operator time marked.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At double door reach in cooler: commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen, thawing in vacuum package overnight. See stop sale.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw plastic wrapped salmon stored over Krab. At deep freezer: raw plastic wrapped yellow tail stored over cooked vegetable dumplings Operator stored properly.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw salmon stored over various ready to eat food items. Operator fixed.
  • Basic: Food stored on floor. Bags of rice and soy sauce stored on floor of dry storage area.
• Employee health
  • Intermediate: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee completed form.
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef cut raw salmon then began to handle clean colander, clean spoon and clean pan; no hand wash. Chef washed hands, advised chef to clean and sanitize items.
  • High priority: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes then handled bottles of sauces; no hand wash. Employee washed hands; advised employee to clean and sanitize sauce bottle.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 2 flies flying around in kitchen. Approximately 3 flies flying around in dry food storage.
  • High priority: Rodent activity present as evidenced by rodent droppings found. At dry storage area, approximately 50 rodent droppings observed: on the shelf where single service containers are stored and buckets of soy sauce; under shelf where bags of rice are stored; on the floor next to boxes of single service sushi base and lids; inside saucer next to container of cashews. Approximately 4 rodent droppings at the side of reach in cooler inside kitchen.
  • Basic: Fly sticky tape hanging over clean pans stored near triple sink.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile in disrepair. Observed ceiling tile swollen from water damage causing an opening in the ceiling inside dry storage area where a pot is used to hold ceiling tile up above dry food storage rack.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Bag with various medicines stored on top of bucket with soy sauce. Operator stored properly.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Emailed to operator.