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Facility: Atwater Sushi
Address: 1601 Bellevue Rd, Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 11.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-16-2022: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-16-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (REPEAT VIOLATION) Observed the temperature of the sliced salmon was measured at 43°F - 47 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Observed the temperature of the fried shrimp and other fried items ranged between 115ºF - 131ºF. Keep all hot food items at 135F or over at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Keep all cold potentially hazardous food items at 41F and under and keep all hot potentially hazardous food items at 135F and higher. No food items may be left out unless under an approved temperature control plan. Keep all potentially hazardous food items under the appropriate temperature control. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-16-2022 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 2.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process. 		(REPEAT VIOLATION 2) Observed the improper thawing of of various frozen fish, beef, and other potentially hazardous food items in the back food prep area. All potentially hazardous food items must be thawed out in an approved method. Educated facility on proper thawing techniques. See corrective text for additional information. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-16-2022 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions. 		(REPEAT VIOLATION 2)(CDI) Observed the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Provide a container with sanitizer solution to store all wiping cloths when not in use in the the sushi bar area. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 4-28-2022: Unsatisfactory - reinspection required (Total Points: 24.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-28-2022 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions. 		(REPEAT VIOLATION)(CDI) Observed the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Provide a container with sanitizer solution to store all wiping cloths when not in use in the the sushi bar area. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-28-2022 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 2.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process. 		(REPEAT VIOLATION) Observed the improper thawing of of various frozen fish in the back food prep area. All potentially hazardous food items must be thawed out in an approved method. Educated facility on proper thawing techniques. See corrective text for additional information. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-28-2022 Failure of the person operating a food facility pursuant to a variance or HACCP plan to designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees to adhere to the designated HACCP plans. 6.00 A HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criterira for Foods (114419). A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114057.1, 114091(f)(3))

The person operating a food facility pursuant to a HACCP plan shall designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees.

A minimum of one person per shift shall be designated who is knowledgeable in the HACCP plan or plans adopted by the operator to be responsible for adherence to any HACCP plan used, take corrective actions when necessary, and assure monitoring records are appropriately documented and retained, per the requirements of section 114419. 		(REPEAT VIOLATION)(CDI) Observed the facility engages in preparing sushi rice and does not keep the rice refrigerated or under time control. The facility must obtain PH test strips to test sushi rice to confirm the PH of the rice is at 4.6 or below when measured at 75F. The rice was measured at 5.02 PH during the inspection. The rice was discarded and new rice was remade and approved HACCP plan was followed. Rice tested at 4.2 PH. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-28-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 14.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (REPEAT VIOLATION) Observed the temperature of the sliced salmon was measured at 414°F - 47 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Observed the temperature of the crab mix was measured at 57°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Keep all cold potentially hazardous food items at 41F and under and keep all hot potentially hazardous food items at 135F and higher. No food items may be left out unless under an approved temperature control plan. Keep all potentially hazardous food items under the appropriate temperature control. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 3-24-2022: Unsatisfactory - reinspection required (Total Points: 17.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-24-2022 Failure of the person operating a food facility pursuant to a variance or HACCP plan to designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees to adhere to the designated HACCP plans. 3.00 A HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criterira for Foods (114419). A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114057.1, 114091(f)(3))

The person operating a food facility pursuant to a HACCP plan shall designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees.

A minimum of one person per shift shall be designated who is knowledgeable in the HACCP plan or plans adopted by the operator to be responsible for adherence to any HACCP plan used, take corrective actions when necessary, and assure monitoring records are appropriately documented and retained, per the requirements of section 114419. 		Observed the facility engages in preparing sushi rice and does not keep the rice refrigerated or under time control. The facility must obtain PH test strips to test sushi rice to confirm the PH of the rice is at 4.6 or below when measured at 75F.

Observed the facility did not have the approved HACCP plan for sushi rice present at the facility. Provide and keep a copy present at the facility at all times. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-24-2022 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 1.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions. 		Observed the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Provide a container with sanitizer solution to store all wiping cloths when not in use in the the sushi bar area. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-24-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of the shrimp tempura sitting on the counter was measured at 60 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Observed the temperature of the sliced salmon was measured at 51.8°F - 54 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Keep all cold potentially hazardous food items at 41F and under and keep all hot potentially hazardous food items at 135F and higher. No food items may be left out unless under an approved temperature control plan. Keep all potentially hazardous food items under the appropriate temperature control. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-24-2022 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 1.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process. 		Observed the improper thawing of of various frozen fish in the back food prep area. All potentially hazardous food items must be thawed out in an approved method. Educated facility on proper thawing techniques. See corrective text for additional information. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-24-2022 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 1.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Observed the temperature of the water at the hand wash station at the premixed sink fixture in the restroom was measured above 110F. Adjust so the hot water for hand washing is between 100F - 108F. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-24-2022 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 3.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed the lack of proof of food handler cards for all individuals who are involved in the preparation, storage or service of food, including their supervisors, must have a Food Handler Card. The card must be obtained from a California Department of Health Services approved food handler card examination, and must be less than three years old. Obtain within 30 days. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-24-2022 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 1.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Observed the lack of a valid probe thermometer. Provided one at the facility at all times to check food temperatures. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 6-19-2020: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-19-2020 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. PLAN REVIEW FINAL: Ok to open 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)