REVOLVING SUSHI FACTORY

Observed container of raw scallops stored directly on top of cooked tofu and raw salmon stored above ready to eat imitation crab in the undercounter cooler in the main kitchen. Observed open bag of frozen calamari stored directly on top of a container of uncovered cake slices in the deep freezer in main kitchen. Observed container of raw salmon touching a head of lettuce in the bottom of the prep top cooler in the main kitchen. C/A: Food shall be stored and seperated in order of cook temperature in order to prevent the possibility of cross contamination. COS: Tofu and crab moved to the right side of the cooler with other ready to eat items. Cake was covered and moved to the top of the freezer. Salmon moved away from lettuce in the bottom of the prep top cooler.

Observed 2 plastic containers stored inside the hand sink located next to the stove in the main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Items removed

Observed food employee wash a plastic container and a crock for the rice in the prep sink. Dishes were stored clean for use without sanitization. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P

2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or

3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

(i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P

(ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P

(iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or

(iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. P COS: Items sanitized in dish machine

Observed multiple TCS foods (see asterisk* items) holding above 41f in the sliding door cooler 1 and 2. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.

Observed fish thawing in the hand sink located next to the fryer. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Fish removed

Observed several flies throughout the main kitchen and dining room. C/A: he presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

TCS foods cold holding in Prep Top Cooler, Prep Cooler, Sushi Prep Cooler 2 observed above 41 F.

CA: All cold holding TCS foods must remain at 41 F or lower.

COS: Discarded.

Tempura rolls made at 11:30 observed without discard and kept after 3:30.

CA:
2. 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

COS: Foods discarded.

Raw seafood observed stored above and next to Ready-to-Eat foods (shredded cheese, avocados, sauces, imitation crab) in Sushi Prep Cooler 2 and Walk-in Cooler.

CA:

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

COS: Properly stored.

TCS foods cold holding in Prep Top Table and Prep Cooler observed holding about 41 F.

CA: All cold holding TCS foods must remain at 41 F or lower.

COS: Foods discarded.

Volcano and Bagel rolls stored on prep table for tempura observed without TPHC discard times. Sushi rolls on conveyor belt observed without TPHC discard times.

CA:
2. 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

COS: Foods discarded.

Ice machine observed with black, mold-like substance on ice shield and in the interior of the machine where ice is made.

CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Numerous sauce bottles and sugar containers at prep stations and chicken flavor flakes in dry storage observed without labels.

CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

No thermometer available onsite to take internal food temperatures.

CA: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.

Wiping cloths observed stored on prep table. Wiping cloths observed stored in sanitizing bucket of solution of 0ppm Cl. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

COS: Buckets refreshed to 50ppm Cl. Cloths properly stored.

Numerous fly stick tapes observed hanging from Main Kitchen ceiling and near Reach-in Cooler full of flies.

CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

COS: Discarded.

Several live flies observed in Main Kitchen.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

In-use screen door observed not closing fully and gapping along side and bottom.

CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Pork Dumplings and Crab Sticks cold holding in Prep Top Cooler observed above 41 F. CA: All cold holding TCS foods must remain at 41 F or lower. COS: Discarded.

Sushi rice in holding container made at 11 observed with 1:20-5:20 TPHC marking. Sushi on conveyor belt observed without TPHC marking. CA: Foods on TPHC must be properly marked with discard time (in this case, 4 hrs). COS: Discarded.

Numerous fly stick tape observed hanging from Main Kitchen ceiling full of flies. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Live roach-like insect observed crawling on tea pitcher (empty) in beverage station. CA: Proper measures must be taken to prevent insect entry. COS: Insect killed and removed. Pitcher taken to kitchen for washing and sanitizing.

Numerous plastic containers (no handle) observed stored in dry storage foods. CA: All scoops must have designated handle. COS: Removed.