Sushi Hana Inc

Observed one of the sushi coolers with TCS foods held at temperatures above 41F (unagi, crab, tuna, salmon skin).

COS CA: PIC discarded foods that had been cold held over 4 hours. For safety, TCSs food shall be maintained at 41°F (5°C). Cooler shall be repaired or replaced and not used until it maintains 41F or below.

Observed completely thawed ground tuna in ROP packaging with a label indicating that it is to be removed from packaging before thawing.

COS CA: PIC discarded fish. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less;

Observed bowl being used as a scoop. Observed in-between use knives stored in the space between the prep table and prep cooler.

COS CA: PIC moved items to be rewashed. In-use utensils shall be stored On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized or In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed multiple employee items throughout the facility that were in storage areas with food or dishware (coffee, tumblers, lotion, batteries).

COS CA: PIC removed employee items and placed them in designated area. Personal items shall be stored away from food, storage, and prep areas.

Observed several TCS items in the reach in cooler to be above 41 F degrees. Shrimp 46F, crab 46F, dumpling 46F, beef 47F, beef 45F. Amb 50F

RCA: Told PIC that they need to get their reach in cooler serviced and make sure.

Observed an employee wearing gloves change tasks without washing hands or changing gloves in between task change. COS: Employee washed hands, and PIC will ensure employees are washing hands when changing tasks and when changing gloves.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P

Observed no date marking or name labeling practices throughout the facility. CA: PIC will have employees label food items after lunch rush before the dinner shift comes in.

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed raw fish in sushi reach in coolers stored uncovered, onions and mushrooms for soup stored on prep counted uncovered and not in active use, and raw fish stored in walk in cooler uncovered. CA/COS: PIC provided lids/coverings for all food items. PIC will ensure all employees are aware of proper food storage for food items not in active use.

Observed multiple employee items throughout the facility that were on or above facility items (phone on prep counter, yogurt in reach in cooler, employee food in reach in cooler, unopened canned drink behind sushi bar). CA/COS: PIC removed employee items and placed them in designated area.