KUROSHIO SUSHI BAR & GRILLE

Observed two boxes of oil resting on the floor in the main kitchen. C/A Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS Manager removed the oil and placed it on the shelf in the main kitchen

Observed employee hairbrush resting on the counter of the prep top unit in the server prep area C/A Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS MANAGER HAD THE EMPLOYEE REMOVE THE BRUSH FROM THE COUNTER TOP

Observed cut chicken in an open tray behind a tray of open beef at the prep top across from the grill in the main kitchen area C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Manager moved the chicken to the front and the beef to the back

Observed several TCS items at the prep top unit in the main kitchen holding above 41F (scallops, calamari, raw eggs, cut chicken,) Observed sliced pork that was prepped on 7/28 resting in WIC in the main kitchen with a temperature of 45F Observed several seafood items that were in the sushi display unit at the front service area with a temperature above 41F Observed salad spring mix sliced tomato, tofu and a bowl of spring mix salad holding above 41F at the RIC located at the server station. Ambient temperature of the unit was measure at 50F and the top unit was 44F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F Manager discarded the scallops, calamari, sliced pork, sliced tomato, tofu, prepped salads. The cut chicken, raw eggs, cooked shrimp, imitation crab stick, bag of spring mix, and the bowl of spring mix were placed back in the cooler. Items were placed at the serving station within the 4 hour cooling time

Observed a half bottle of water resting at the bottom of the prep table in the main kitchen area. C/A Drinking must be done from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food COS: Bottle was removed from the kitchen by the employee

Observed the only handwashing sink in the main kitchen without soap. The dispenser was not dispensing any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Manager provided soap at the sink

Observed employee washing hands at the three compartment sink without any soap than done gloves on and proceeded to handle food C/A Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS Employee was directed to wash at the handwashing sink

Observed the ice bin with heavy accumulation of mold close to the chute in the server station area C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS Manager cleaned the unit before EHS left

Observed condiment bottles in the main kitchen and at the front service (sushi area) without a proper label identifying the condiment inside the bottles. C/A Food Storage Containers, Identified with Common Name of Food. 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. COS Manager was made aware and he is directing the employees to label ALL the bottles. EHS will be re-inspecting the facility within 10 days

Observed the RIC located at the server area with a ambient temperature of 50f and the top unit was 44F C/A Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS Manager place an order for the unit to be repaired

Observed the RIC #3 in the front service (sushi area) having issues closing the door. The doors are not adjusted properly to self close; therefore they can stay open all the time. The door seal was coved as well. C/A Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS Manager has 3 days to correct the violation

A container of calamari was stored behind a container of sweet potatoes inside the top prep unit across from the grill. A container of noodles were observed stored next to noodles inside the bottom of the prep unit across from the grill. CA Raw food items must be separated from ready to eat food items to prevent foodborne illnesses. COS The containers were rearranged to provide separation.

Food debris, dirt and grease accumulation was observed on the floor, wall coving and backsplash near the grill and stove. CA Physical facilities must be maintained.

Light shields were missing on (2) lights inside the kitchen. CA Light bulbs must have protective shielding to prevent contamination if the bulb shatters.

Observed cooked tempura shrimp and crab ambient on prep table, holding below 135 degrees. CA: Hot holding of TCS food must be maintained at 135 degrees or higher at all times. COS: Food discarded.

Observed numerous food items stored uncovered throughout main kitchen and sushi bar. CA: Ensure items are stored covered to prevent contamination. COS: Employee covered food. COS: Staff covered food.

Observed chlorine sanitizer solution buckets at a range of 0 ppm to 100 ppm. CA: Ensure maintain chlorine sanitizer solution at a range of 50 ppm to 100 ppm. COS: Chlorine sanitizer solution replenished to 50 ppm to 100 ppm.