Yoon Sushi

2 Compartment sink in front by sushi bar is a handwash sink - Observed dirty pans stored in one side and noodles soaking in other side. This sink does not have a partition and should not be used for any other purpose than hand washing.

Replace 2 compartment sink with individual hand wash sink and individual food prep sink with adequate separation to prevent splash contamination.

Observed house made sauces without date mark. Must date mark all sauces that are prepared in house that are not used/discarded within 24hrs of preparation. Examples yum yum, ginger salad dressing, etc.

Observed hand wash sink in front area being used for purposes other than hand washing. Use this sink only for handwashing and conduct all food prep in back kitchen or remove 2 compartment sink and install individual hand wash sink and individual food preparation sinks each only used for their respective purposes.

Observed house made sauces without date mark. Must date mark all sauces that are prepared in house that are not used/discarded within 24hrs of preparation. Examples yum yum, ginger salad dressing, etc.

Observed foods such as cooked chicken in kitchen prep top cooler, and commercially processed cooked squid without datemarking. Must date mark any any TCS foods that will not be used within 24hrs, must use or discard within 7 days including the day of preparation as day 1. COS:by dating the items that will not be used the same day as preparation.

Observed salad being improperly cold held on ice bath. Containers were sitting on top of ice instead of submerged; the temperature of salads were 49°F, 53°F, and 62°F Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS by creating an effective ice bath with ice/water coming up to highest level of food in container.

Observed fried shrimp being improperly hot held at room temperature at 95-104°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above once cooked unless on a 4 hour time as a public health control procedure.

NOTE: If cooked foods such as shrimp are going to be left sitting out, then they must be placed on a 4 hour TPHC procedure (same process used for sushi rice).

Observed initial temperature of rice utilizing time as a public health control (TPHC) less than 135°F. Initial temperature was 114°F. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) 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; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by reheating rice and starting process over.