Chop-stix Bourbon Bbq & Sushi

Year by year

Inspections

1. Nov 13, 2025 Routine · 2 priority foundation, 2 core, 2 repeat
   • Not serious Priority Foundation Repeat

     THAWING

     Raw, frozen shrimp observed thawing at room temperature without running water or temperature control.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Employee handwash sink in kitchen twice observed blocked and inaccessible due to placement of large, round waste can during visit.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop for ice machine and scoop for bulk rice container observed stored with handle down, contacting the food and ice. Bowl without handle stored in bulk sugar container.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Stack of cabbage cases observed stored on floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

2. Jan 9, 2025 Routine · 2 priority, 2 priority foundation, 3 core, 6 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Several instances of raw foods being stored over non-raw foods were observed. Raw chicken stored over large mixing bowl of cream cheese and oyster sauce, raw chicken stored over avocados, raw beef stored over soy sauce, and raw eggs stored over tofu.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Approximately 10 cases of raw chicken observed left in room temperature conditions for approximately 2 hours while awaiting processing. Within timeframe to return to compliance.

     Correction: Keep all TCS foods under cooling until they are ready to be used. Pull from cooler in smaller amounts while slicing to avoid having product sit in ambient temperatures for long. Put away all TCS items as soon as possible after delivery.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     THAWING

     Beef for stir fry observed thawing in kitchen at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Datemarking for nonshelf-stable food items is absent for a majority of foods that require it.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Numerous food items were observed stored on the floor including cases of cabbage and raw chicken, tubs of marinated raw chicken, and a case of oyster sauce.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous nonfood-contact surfaces found in an unclean state. Areas of kitchen floor contain excess food pieces and debris. Clean wares rack and walk-in cooler racks contain build-ups of residue and debris. Ice machine interior shows discoloration from insufficient cleaning frequency. Bottom surface of reach-in freezer contains significant dried food debris. Exterior of vegetable slicing machine covered in food debris and residue from last use. Areas of kitchen walls are discolored from grease and residue accumulation.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Numerous wares such as hotel pans were found stacked together and stored on clean wares rack without air-drying.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Apr 24, 2024 Routine · 3 priority, 3 priority foundation, 4 core
   • Serious Priority

     WHEN TO WASH

     Three violative hand hygiene incidents occurred while observing kitchen employees: 1) Employee operating register and taking payments from customers repeatedly handled interior food-contact surfaces of customer styrofoam clamshell containers without washing hands prior, 2) cookline employee observed picking a dropped spoon off the floor, handling a customer's food container, and returning to food preparation activities without washing hands, and 3) employee observed touching inside of customer clamshell container barehanded while placing rice inside without having washed hands prior.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     It was observed that metal bowls of raw, thawing shrimp were placed directly on top of a stack of 50-lb paper bags of corn starch, with significant areas of drippage/wetness from the shrimp bowls onto the top bag such that it was absorbed into the product container. One 50-lb bag of corn starch was discarded in the presence of the inspector.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     A number of medicine and dietary supplement items were found stored on top of boxes of single-use plastic straws, including sudafed, acetaminophen, eye drops, and ceylon cinnamon.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw shrimp observed being thawed in metal bowls with ice in open kitchen, the temperature of which was >50 F.

     Correction: Shrimp in question was able to be cooled within timeframe specified in ¶ 3-305.13 (B) (4). Thaw frozen items in a manner that ensures that the product internal temperature does not rise above 41 F.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking was observed to be missing from a variety of nonshelf-stable food items including shrimp tempura, cut carrot, fried shrimp, spicy tuna, greens, and portioned wasabi.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     A number of food-contact surfaces of utensils, wares, and equipment were found in insanitary condition, including: large plastic bins for shredded cabbage contain food debris and residue due to insufficient cleaning frequency, utensils and equipment such as ladles, scoops, lids, squeeze bottles, and like items contain dried food debris and were found stored in a bin unclean with food debris and residue. Metal and plastic hotel pans contain dried food debris due to insufficient ware washing process.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Approximately ten working containers of sauces and condiments in the food preparation area and walk-in cooler were found not to be labeled with the common names of their content.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Cases of whole cabbage (3) were observed to be stored on kitchen floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     A number of nonfood-contact surfaces were found insanitary: plastic lid of large bulk sugar container contains sticky residue and food debris, wire rack for cleaned wares and equipment above warewashing sink harbors build-up of residue, north wall of kitchen and electrical outlet has hardened oil residue from proximity of countertop deep fryer unit, plastic bin used to hold clean utensils and food-contact equipment has sticky residue and harbors buld-up of food debris from inadequate cleaning frequency, seam along the top of the warewashing sink harbors mildew.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Numerous plastic and metal pans were found to be stacked in an interlocking manner post-washing without first being fully air-dried.

     Correction: Air dry all clean utensils, wares, and equipment before storage and before contact with food.

     Code 4-901.11