ATAMI REVOLVING SUSHI BAR

4 findings recorded on Jul 15, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   1. Observed raw salmon and tilapia above several ready to eat foods and sauces in left 3-door cooler in sushi prep area.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   1. Observed raw salmon and tilapia above several ready to eat foods and sauces in left 3-door cooler in sushi prep area. 2. Observed raw salmon stored above containers of tea and ready to eat foods in right 3-door cooler in sushi prep area. 3. Observed butter stored in front of raw salmon and raw beef stored in front of raw chicken in top compartment of prep top cooler 2 in main kitchen. 4. Observed tray of raw fish stored above bulk containers of ready to eat sauces and container of raw chicken stored above raw beef in WIC in main kitchen. C/A: All food must be arranged according to internal cook temperature to prevent cross contamination; all ready to eat foods must be stored above raw foods. COS: All foods rearranged properly. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several TCS foods cold holding at above 41F throughout facility (*see asterisks). C/A: All TCS foods cold held must be maintained at 41F and below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several TCS foods cold holding at above 41F throughout facility (*see asterisks). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Per PIC, all food out of temperature less than 1-hour due to prep; all food rapidly cooled to 41F during the inspection- see temperature section for corrective actions. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed several TCS foods (sushi rice, squeeze bottles of TCS sauces, and fried shrimp, tempura batter) held on TPHC without discard times in sushi prep area and main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, 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.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed several TCS foods (sushi rice, squeeze bottles of TCS sauces, and fried shrimp, tempura batter) held on TPHC without discard times in sushi prep area and main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, 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. COS: Food marked with discard times. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.