SUSHI RAKU

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink in kitchen blocked with rice washing equipment. Operator removed. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Observed no date mark on commercially processed cooked chicken and shrimp stored in refrigerator. Per operator, both items removed from freezer yesterday more than 24 hours. Operator correctly date marked. Corrected On-Site

Basic - Food stored on floor. -Observed cases with avocados stored on floor in storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on prep table not stored in sanitizer solution between uses.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef handled used wet wash cloth and went back to prepping sushi, no hand wash

Intermediate - Handwash sink not accessible for employee use at all times. HWS blocked inside kitchen by cart. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator use hand wash sink to drench a used wiping cloth

Intermediate - No probe thermometer provided to measure temperature of food products. Digital thermometer out of batteries. Operator changed batteries Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open Diet Coke in 1 door glass front cooler

High Priority - Raw animal food stored over or with unwashed produce. In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles bags of carrots and peppers. Employee moved eggs to bottom of cooler for proper separation. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles sauces. Employee moved eggs to bottom of cooler golf proper separation. 2) I Atosa 2 Door reach in under sushi case, trays of prepared raw fish for sushi on top of box of tempura shrimp. Employee rearranged cooler for proper separation of items. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In prep area Kool It reach in cooler, employee bagged food items on top shelf along with public food items. Employee moved food away from public items. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At front counter, knife between hand sink and Atosa cooler. Manager removed knife. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket for back kitchen reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hose attached to faucet. Per operator used to clean rice. Operator removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate original written plan. New plan provided to operator Corrective Action Taken

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. 1)At sushi station. Glove change no hand wash before preparing shrimp roll. Employee wash hands. 2) kitchen: employee washed hands with gloves on. Instructed to removed gloves and wash hand. Corrected On-Site Corrected On-Site Priority: High Priority

High Priority - Observed: 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. Brown rice 11 -3 pm Priority: High Priority Observed: 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. Brown rice 11 -3 pm Priority: High Priority

Intermediate - Observed: Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not accurate 2 degrees over 32F. Priority: Intermediate

Basic - Observed: Bowl with no handle to dispense garlic into soup. Priority: Basic

Basic - Observed: Hallway: ginger bucket stored on floor. Operator elevated. Corrected On-Site Priority: Basic

Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator prepared new mix. Now 50ppm Priority: Basic

Basic - bserved: Floor not cleaned when the least amount of food is exposed. Storage room: food debris under shelves. Priority: Basic

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale

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. Provided to operator. Operator printed and posted Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by sushi rice mixing bowl. Operator removed and made accessible Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to hand wash sink leading to rice washer. Operator removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed throughout. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw tuna stored above cream cheese at sushi station reach in cooler. Operator inverted products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station: cream cheese 46°, salmon 45°, imitation crab 45°. Per operator in unit less than 2 hours. Operator time marked products 12-4pm. Corrected On-Site

Intermediate - Handwash sink in kitchen not accessible for employee use at all times. Observed a hose connected to faucet. Operator removed hose. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice. Provided procedures. Operator completed during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn on reach in cooler at sushi area Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed brown rice, Mayo containers in aisle way dry storage area not stored 6 inches off floor. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Observed dry storage foods, brown rice in containers, Mayo, sugar, salt, avocados, vinegar, sodas, paper goods with open access to guests in aisle way towards guest restroom not enclosed. Warning - From follow-up inspection 2022-10-18: Time Extended

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. -Observed no time mark on cooked shrimp held using time as a public health control. Per operator, shrimp had cooked 30 minutes prior to the inspection. Operator time mark item.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a garden hose connected to hand wash sink in kitchen make is impossible for employees to wash their hands. Operator removed hose. -Observed handwash sink block with food containers.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense flakes.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed container with cooked rice stored on kitchen floor.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed frozen rice thawing at room temperature in kitchen. Operator removed and place in reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over or with unwashed produce. Kool it Glassdoor cooler- raw beef stored over lettuce- operator stored inverted. Corrected On-Site

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. At the sushi station- sushi rice.

Basic - Food not stored at least 6 inches off of the floor. Dry storage area- cases of ginger and mayonnaise.