Shoyu Sushi

-A spicy mayo sauce mixture was observed stored at room temperature (approx. 20C). The product container indicated that it must be kept refrigerated. Ensure high-risk foods are kept under refrigeration and, if left at room temperature, must be discarded after 2 hours. The mixture was removed from the site during the inspection., , Food safety practices were discussed - thawing, cooking, cooling, holding., , **Although temperatures were satisfactory, all coolers and freezers were overstocked. Food items in the front sushi prep cooler were stored above the fill line. This may impede proper air circulation. It was recommended to reduce food items in coolers and freezers.

-Uncovered individual containers with ginger were stacked and stored near the cash register area, where receipts and other non-food items were stored/handled. Ensure all foods are protected from contamination and kept separate from non-food items. The operator was instructed to remove the food from the area. Corrected onsite., , -The storage area was disorganized and did not have adequate separation between food and non-food items. Please keep food and non-food related items separated. Photos were received confirming the organization of the area., , -Discussed the First In, First Out method.

Chlorine sanitizer test strips were expired. Please obtain new test strips to verify the concentration of sanitizer solutions.

-Heavily dusty vents and adjacent ceiling tiles were observed in the back kitchen directly above the food handling area. Please ensure all areas clean and sanitary to prevent contamination. The operator sent photos confirming cleaning of these areas., , -Disorganized storage and kitchen areas. More organization is required in both front and back areas of the facility. Please ensure all areas are kept organized. Education was provided. The operator sent photos confirming a better organization of the spaces.