ORIENT THE

OBSERVED RAW ALBACORE TUNA IN ALL DISPLAY COOLERS AND RAW SALMON IN DISPLAY COOLER 2 COLD HOLDING ABOVE 41F IN SUSHI BAR AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FISH PLACED IN COOLER TO CONTINUE COOLING BEFORE BEING SERVED

Observed raw beef taken out of original packaging and stored over condiment bottles in reach in cooler in main kitchen. Observed raw chicken taken out of original packaging and stored over dumplings on rack in walk-in freezer in main kitchen. Observed raw beef taken out of original packaging and stored over smoked salmon and edamame in reach in freezer in main kitchen.

CA: When raw animal proteins are stored outside of original packaging, food shall be protected from cross contamination by storing according to minimal cook temperature.

COS: All items arranged properly.

Observed several food items stored uncovered and unprotected throughout the main kitchen (on countertops, in walk-in cooler, on cart by cooking station, in reach-in coolers) and in dry storage area.

CA: Food shall be stored covered and protected from contamination.

COS: All items covered.

Observed multiple utensils and plates stored as clean and ready to use in main kitchen and sushi station. Observed soda nozzle at bar with excessive black build up.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Dirty items were removed and placed for dishwashing.

Observed multiple bottles of cleaning solution stored outside their original container and without labels throughout the main kitchen and bar.

CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: labels were added to all bottles.

Observed cold TCS foods with temperatures above 41f in kitchen (walkin freezer, walkin cooler, wok station prep top cooler, Chinese fryer station countertop), dining area sushi display coolers, servers’ area glass reachin cooler. [raw fish, dairy sauce, cut tomatoes, salads, cooked vegetable, fresh vegetables, cooked chickens]. CA: Cold TCS foods are to be held at 41f or below. Food discarded

Observed sushi rice held below 135f in sushi rice rolling unit (dining room sushi bar station. CA: Hot TCS foods are to be held at 135f or above. Food discarded. PIC states 4 hour TPHC written procedures will be written for sushi rice – stored in this unit.

Observed sushi rice (stored in rice cooker) with TPHC discard time 4:30 pm (in dining room sushi bar station). CA: Hot TCS foods must be discarded or served within 4 hours. Food discarded.

if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf If time without temperature control is used as the public health control up to a maximum of 4 hours: 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 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 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 The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

Observed hand sinks were not clean in kitchen and servers’ station. CA: Hand sinks are to be kept clean. PIC instructed staff to clean equipment.

Observed employee sanitizing clean food equipment in soiled and greasy sanitizer water (Chinese area 3-compartment sink). CA: When using 3-compartment sink, all food, debris and grease must be removed during wash and rinse process before equipment is sanitized. Clean sink and prepare fresh sanitizer when sanitizer water becomes soiled or greasy. PIC instructed employee to clean 3-compartment sink and prepare fresh sanitizer.

Observed food debris, rusty residue and grease were present on stored food equipment, blenders, choppers, grinders, slicers, produce prep sink and meat prep sink in kitchen (Chinese area storage shelves, Sushi area storage shelf, dishmachine storage shelves) and toaster oven at dining room sushi bar. CA: Food contact surfaces are to be clean to sight and touch before storage. Prep sinks are to be cleaned after use. PIC instructed employees to wash- rinse- sanitize equipment.

Observed raw fish stored along shelving above several containers of RTE ginger in WIC; observed cooked shrimp stored below raw chicken in WIC; observed fish stored above produce in WIC. C/A: Store all RTE food items above raw foods to prevent contamination.
COS: All food items arranged properly by employees in WIC.

Observed staff wash and rinse dishes at 3-compartment sink in main kitchen and store along shelving without sanitizing dishes. C/A: Facility must utilize a chemical sanitizer which meets the requirements specified in DPH Rule 511-6-1-.07. COS: Staff cleaned and refilled 3-compartment sink to properly wash, rinse, sanitize.